To make this quick, start with a rotisserie chicken or pre-shredded chicken breast (we used the latter).

Use 1 can of green and 1 can of red enchilada sauce. We used Hatch brand. We "doctored" the sauces. Red sauce had added (pre-diced) onion, Hatch chile powder, cumin, and lime juice. Green sauce: For this we roasted a couple of Anaheim peppers, 1 Fresno, and 3-4 small tomatillos then diced them up and added them to the sauce along with some tangerine juice.

Toast the blue corn tortillas a bit first to keep them from turning to mush. We got ours at a local Latinx market.

Then assemble by layering each sauce, shredded "Mexican Blend" cheese, the shredded chicken, and tortillas. Top with torn pieces of tortilla and more cheese.

Bake at 350 degrees until melted and bubbling, then turn on broil until the cheese is brown and toasty.

Note: Christmas is the typical New Mexican way of referring to a dish with BOTH red and green chile sauce. "Red or Green" is the official state question. "Christmas" is the best possible answer.