These have chicken, sour cream, salsa verde, and Monterey jack. I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours. They did hold up better to handling than the 100% corn variety and didn’t taste bad. Still…I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese. The dish baked in a 400 oven for 20 minutes or so.I garnished it with cotilla cheese and some jalapeno slices. Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo. I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.The guac is simply mashed avocado with a dash of lime juice and a pinch of salt. The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro. I has a splash of lime juice as well.