I really loved this...a nice, summer-y twist on enchiladas! I made as stated, except I cooked up and shredded a boneless chicken breast (instead of rotisserie chicken) and then I also included the whole jalapeno (sans stem) in the salsa...so my salsa had a really nice heat to it, which complimented the enchiladas really well. Served this with ripe melon -- a nice summer treat!
I made this recipe as is and everyone enjoyed it. I think I would add a little more spice next time, but would make it again.