Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.
Preheat oven to 175°C/350°F. Combine chicken, cheese, evaporated milk, and bouillon in a large mixing bowl. Divide mixture evenly between tortillas.
Roll up the tortillas and place seam-side-down in baking dish.
Pour enchilada sauce over tortillas. Sprinkle with additional cheese, if desired. Bake at 175°C/350°F for approx. 20 min. Garnish with chopped green onions to taste.