Add Salsa Verde (2 cup) and Salt (1 teaspoon) to a 2.5-quart saucepan over medium heat and cook until it begins to simmer.
Remove from heat and stir in Sour Cream (1 cup) and Chihuahua Cheese (1 cup) until thoroughly incorporated. Set sauce aside for later.
Heat Avocado Oil (2 tablespoon) in a 10-inch skillet over medium heat. Add Red Bell Pepper (1/4 cup) and cook for 2 minutes stirring occasionally.
To a bowl, add the Rotisserie Chicken (3 cup) and the tomato, and mix until thoroughly warmed, approximately 3-4 minutes.
Heat White Corn Tortilla (12) on a griddle over medium heat for 30 seconds on each side.
Heat the oven to 375 degrees F (190 degrees C). Grease a 3-quart baking dish and spread 1/4 cup of the prepared sauce on the bottom.
On a tortilla, spread the following evenly lengthwise: 1/3 cup of the chicken and bell pepper mixture, 2 tbsp Shredded Mexican Cheese Blend (2 cup), and 2 tbsp of the prepared sauce. Then roll the tortilla into a cylinder. Repeat with each tortilla, lining them up, seam-side down, tightly in the dish.
Spread the rest of the prepared sauce over the tortillas and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 10 minutes.
Remove the foil and bake 10 minutes longer, until the cheese is melted.
Garnish with Fresh Cilantro (1/2 cup) and Scallion (1/3 cup) on top. Let enchiladas rest for 5 minutes before serving. Serve hot.