Pull the rotisserie chicken apart, discarding all the bones and skins and chop the meat.  Save the juices from the bottom of the container for the chicken broth portion. Put 4 cups of shredded chicken in a large bowl, setting aside the rest of it. You can save the extra chicken for another recipe, like chicken salad sandwiches! 

Preheat oven to 350 degrees

Melt butter and olive oil over medium heat in a large saucepan or skillet. Add onion and saute a few minutes until softened. Add garlic and sprinkle with the flour, mixing well for about 2 minutes. Reduce heat to low and slowly add chicken broth, whisking constantly until it comes to a boil. Add salsa verde, green chilis and spices. Simmer until thickened.  Remove from heat and add the sour cream.  This mixture will now be referred to as your Green Chili sauce.

Add 1 cup Green Chili sauce and 2 cups shredded cheese to the chicken. Stir well to mix thoroughly.  

Spread ½ cup Green Chili sauce on the bottom of a lightly greased 9 x 13-inch baking dish.  Spread out a tortilla shell, add about ½ cup chicken mixture to each tortilla and roll up tightly. Line them up seam side down in the baking dish. Top evenly with remaining Green Chili sauce followed by remaining cheese. I find the perfect size to be the 7-8 inch tortillas, but if you only have the larger ones, cut the ends off them after rolling to fit the pan. The ends never have any filling in them anyway!  

Bake uncovered at 350 degrees for at least 30 minutes, or until cheese is completely melted and bubbling. Serve with optional garnishes.  

This makes a very saucy dish. If you don’t like it quite as saucy, leave some of the sauce out. Add it to some cooked rice or top a grilled chicken breast with it. Don’t have, or like, salsa verde? Use a red salsa instead.