Make the sauce

• In a bowl, whisk together the green enchilada sauce, heavy whipping cream, chicken bouillon powder, green chilies and lime juice.

Prepare the baking dish

• Pour the remaining can of green enchilada sauce into a 9x13 baking dish and spread it over the bottom.

Fill and roll the tortillas

• Warm the tortillas so they are pliable.
• Fill each tortilla with shredded rotisserie chicken and Monterey Jack cheese.
• Roll them up and place them seam side down in the baking dish.

Top with sauce and cheese

• Pour the prepared sauce all over the rolled enchiladas.
• Sprinkle the remaining Monterey Jack cheese evenly on top.

Bake

• Bake at 220 °C until the cheese is golden and bubbly.

Finish and serve

• Scatter freshly chopped cilantro over the top and serve.