Preheat oven to 300°F (150°C)

In a medium bowl, combine chicken, ¾ cup (180 ml) Monterey Jack cheese and ¾ cup (180 ml) enchilada sauce

Spray tortillas on both sides with cooking spray or brush with olive oil. Place in a single layer on 2 baking sheets lined with parchment paper

Bake in preheated oven for 3 to 4 minutes, or until soft and pliable

Spoon about ¼ cup (60 ml) chicken mixture down center of each tortilla and roll up tightly. Place seam side down, in a single layer, in a 9 by 13 by 2 inch (23 by 33 by 5 cm) metal or foil pan

Increase oven temperature to 400°F (200°C). Bake enchiladas for 10 to 15 minutes or until tops are lightly golden. Pour remaining enchilada sauce over enchiladas, sprinkle with remaining Monterey Jack cheese and cover with lightly greased foil. Bake for about 15 to 20 minutes longer, until sauce is bubbly and cheese on top is melted

Remove from oven and serve on individual plates. Sprinkle with queso fresco, cilantro and avocado slices, if using

To freeze meal: Wrap the pan tightly with plastic wrap, pressing down gently to remove air. Cover with foil. Pour remaining enchilada sauce into a quart-size (1 L) freezer bag. Seal, removing as much air as possible, and place on top of plastic-wrapped pan. Place remaining shredded Monterey Jack cheese in another quart-size (1 L) freezer bag. Seal, removing as much air as possible, and place on top of pan. Cover everything with foil, label and freeze

Cook from frozen: Preheat oven to 400°F (200°C). Remove foil, sauce bag and plastic wrap. Spray tops of enchiladas with cooking spray or brush with olive oil. Bake in preheated oven for 10 to 15 minutes or until lightly golden. Meanwhile, run hot water over bag of enchilada sauce until it is broken up enough to pour into a microwave-safe bowl. Microwave on High for 1 to 2 minutes, until all frozen chunks are melted and sauce is warmed through. Remove pan from oven and pour sauce overtop. Gently break up frozen shredded cheese and sprinkle with lightly greased foil. Bake for about 20 to 25 minutes longer, until sauce is bubbly and cheese on top is melted. Remove from oven and serve on individual plates. Sprinkle with queso fresco, cilantro and avocado slices, if using