Heat 2 cans enchilada sauce and 2 chipotle chile peppers in adobo sauce (chopped and take out seeds) in a saucepan over medium-low heat just until warm; stir in lemon zest and juice
De-bone 1 whole rotisserie chicken (leave on skin) and shredded in food processor till crumbly
Put 2 blocks of 8oz shredded Jack cheese (jalapeño) in food proccesor with grader attachment and grade cheese
Then mix chicken and cheese together using on HALF of the grated cheese
The other half will be put on top later
Microwave 2 tortillas at a time on high for 20 seconds to soften, then spoon 2 tablespoons of the chicken/cheese on each tortilla
Roll up and place, seam side down, in a 12- by 9-inch baking dish. 5 rows and 2 columns so there are 10 in each 12x9 baking dish
Repeat with remaining tortillas
Pour sauce over enchiladas; sprinkle with remaining grated cheese
Bake 15 minutes or until enchiladas are hot and cheese has melted
Finely chop cotija cheese into very small parts almost like a rough graded parmesan cheese
