1. Preheat oven to 350 degrees.

2. For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add vegetable broth and bring sauce to a simmer. Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.

3. In a bowl, combine shredded chicken, ROTEL, 1 cup cheese sauce, cream cheese, Al Pastor seasoning, cilantro and chopped onion. Mix well.

4. Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don't break.

5. Pour about a third of enchilada sauce in the bottom of a large baking dish.

6. Lay out tortillas flat and drizzle the reserved cheese sauce in each tortilla.

7. Evenly spread the shredded chicken mixture among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.

8. Cover enchiladas with foil and bake in the oven for 25 minutes. Remove foil and cook for another 10-15 minutes until top is golden and bubbly.

9. Remove from oven and let cool. Sprinkle with chopped cilantro and a drizzle of sour cream. Enjoy!

1. Begin by making a lobster stock: Place the leftover lobster shells in a large pot. Cover the shells with the water, then bring to a simmer over medium heat and cook for about 3 hours.

2. Strain the stock, discarding the lobster shells, then return the stock to the pot. Add the diced tomatoes and simmer until the liquid is reduced by ⅔. Using a blender, blend until the mixture is homogeneous. Strain the sauce through a fine-mesh strainer, then set it aside.

3. Heat the oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the whole cherry tomatoes. Cook, moving them around the skillet as needed, until evenly blistered on all sides and bursting open, 4–5 minutes. Add the corn kernels and shallot to the skillet and sauté, stirring, until tender, 3–4 minutes. Add the minced garlic and sauté, stirring, about 1 minute more.

4. Add the butter, garlic powder, cayenne, chili powder, and dried thyme to the skillet. Cook, stirring, until the butter is melted and everything is homogenous. Add a few tablespoons of the chopped green onions and about 80% of the cooked lobster. Toss everything together to combine, then cook until warmed through, about 2 minutes more.

5. Preheat the broiler on your oven to high.

6. Assemble the enchiladas: Working 1 at a time, spoon the filling into the middle of a corn tortilla, then roll up tightly and place seam-side down in a nonstick baking tray. Repeat with the remaining tortillas. You can add a bit of the sauce on top before broiling them, but I personally like to crisp mine up sauceless. Broil, watching carefully to prevent burning, until the tortillas start to crisp and everything is sizzling, 30–90 seconds.

7. To plate, add a spoonful of the sauce to the bottom of a serving plate. Top with 2 enchiladas, then finish with more sauce. Top with the shredded cheese and sour cream, if desired, plus more lobster. Garnish with the remaining green onions and serve!