Using my older salsa recipe I changed it up a bit using canned San Marzano tomatoes. Yeah, canned tomatoes for salsa? Trust me. San Marzano.

So I used the other chicken from my Beer Can BBQ chicken recipe for these enchiladas. Great decision. If you don't want all that work, just go buy a rotisserie chicken from your local grocery store - they're packed with flavor too.

So what you'll need:
Corn Tortillas
Shredded Chicken (use a food processor and pulse or just pick apart with your hands)
1lb Monterrey Jack Cheese
1 Avocado
1 Small container, Creme Fraiche

For the Avocado Creme Fraiche:
Add a soft, ripe avocado to a food processor
Add the Creme Fraiche
Good pinch of salt and fresh ground pepper.
Pulse until chunky-smooth. Taste, and adjust seasoning as needed.

To assemble Enchiladas:
Tortilla
Verde Sauce
Chicken
Cheese
Roll

Repeat.

Once all done, top off with the remaining cheese. Cook at 350 for about 15-20 minutes.

Green Sauce/Salsa Verde:

1 pounds green tomatillos
1 green pepper
1 or 2 jalapenos
3 large garlic cloves
1/2 cup water, more might be needed
1 tablespoon salt

For the sauce, clean the thin dry skins off the tomatillos. Broil all the peppers until the skins are charred. About 10 minutes. Cool for 30 minutes then, peel the skins, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock or water. Set aside.