Preheat oven to 425°F.
Lightly grease a full‑size hotel pan.
1. Prepare Chicken Filling: In a large saucepan, whisk Hollandaise Sauce Mix into 3 cups cold water. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2–3 minutes, stirring occasionally. Add butter and stir until melted and smooth.
Transfer sauce to a large bowl. Add shredded chicken and spices. Mix until evenly combined. Cover and refrigerate until ready to assemble.
2. Prepare Cheese Sauce: In another large saucepan, whisk together: Cheese Sauce Mix, dry mustard, spices and water. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 2–3 minutes, stirring occasionally.
3. Assemble Enchiladas: Place ⅓ cup chicken filling down the center of each tortilla. Roll tightly and place seam‑side down in the pan. Repeat with remaining tortillas and filling. Pour cheese sauce evenly over enchiladas.
