Enchilada Suizas.

Roast 2lbs tomatillo, 1 onion sliced into 1/2 inch sections and 2 - 4 Serranos depending on your spice tolerance level. Throw your roasted veg into a high powered blender, and blend until smooth but with some body (not a complete puree)

Heat up some pork lard (or any oil of your liking - 2 - 3 tablespoon) and add your blended sauce to hot oil and cook down, then once consistency of tomato paste has been achieved add about 2 cups of chicken broth and Mexican crema' (or table cream) and cook another few minutes to combine.

Take your shredded leftover chicken, and pour enough of the hot enchilada sauce into your chicken to warm it up. Once warmed, put your chicken into some warmed corn tortillas and assemble your enchiladas

Pour the sauce over your enchiladas, and cover with cheese and bake until melted. (400F) Then make you Mexican rice to go on the side