I am not crazy about traditional enchilaldas using corn tortillas. I like using flour tortillas and I prefer homemade sauce. I make this sauce using fresh tomatillos but when I want a red sauce I switch out the tomatillos for Roma tomatoes. Everything else in the recipe remains the same. Using rotisserie chicken makes this process quicker but you can also roast bone-in, skin-on chicken breasts (or thighs), and shredd the chicken once it's cooled. These can also be assembled and frozen and baked later. I make a double batch so I can eat one and freeze the other.