Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce is especially good here, but any bottled hot sauce that's not too vinegary (such as Tapatío or Cholula) will work. Chopped white onion and sour cream or Mexican crema are great garnishes.