Take apart your rotisserie chicken or take out pre cooked beef from package. If doing ground beef, brown it in a cast iron skillet.

Mix meat with salsa verde if chicken or taco seasoning if beef.

Make your enchilada sauce if you are doing your own.

Shred your cheese.

Coat your baking dish with non-stick spray, I prefer avocado oil spray.

Spread half of the sauce in the bottom of the baking dish.

Put together your enchiladas.  I take one tortilla at a time, put in a little chicken, top with cheese and roll it up.

Carefully place your enchiladas in the dish, seam side down.

Top with remaining enchilada sauce and shredded cheese.

Bake for 30 minutes at 350 degrees or cover with tin foil and freeze for up to 3 months.