Preheat the oven to 400.
Shred the rotisserie chicken and toss with a little green enchilada sauce. Feel free to add any veggies here you like, I chose bell peppers and spinach.
Add a little enchilada sauce to the bottom of a pan. For easier cleanup, line the pan with parchment paper.
Add the chicken mixture to the tortillas and roll them up, then place them in the baking dish seam side down.
Once all the tortillas are stuffed, if you have leftover chicken you can just sprinkle it on top.
Add the whole jar of green enchilada sauce on top.
Sprinkle the cheddar all over.
Cover with foil and bake for about 35 minutes.
Remove from over, let it cool for 5-10, the add chopped tomatoes, onion, avocado and cilantro!