Shred the Rotisserie Chicken (1) with two forks until uniformly separated.
Add Canned Green Chiles (2 tablespoon) to the Chicken and stir.
On a Large Baking Sheet, cover it with 2 pieces of Parchment Paper cut in half. Place the Shredded Mexican Cheese Blend (2 cup) onto the baking sheet in 2 equal sized piles.
Preheat the oven at 350 degrees F (175 degrees C).
Bake the Cheese in the preheated oven for about 7 minutes, or until it is bubbling hot and the edges just begin to get a brown crisp to them.
When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
Place onto plate, and spoon on the Enchilada Sauce (6 tablespoon) mixture.
Top with Black Olives (2 tablespoon), Sour Cream (4 tablespoon) and Scallion (1/2 bunch). Enjoy!