Make the cheese crust; in a mixing bowl, combine cheddar cheese and mozzarella cheese.
Prepare the chicken; combine chicken, hot sauce, salt, and pepper in a bowl. Set aside.
Heat a large non-stick skillet over medium-high heat.
Add ¼ of the cheese mixture into the skillet. Cook for 2-3 minutes or until the cheese is melted.
Spread ¼ of the chicken over the cheese crust and top with 1 tablespoon of green enchilada sauce.
Roll the crust closing the chicken in the middle and serve on a plate. Cover with aluminum foil to keep warm.
Repeat the process with the remaining ingredients.
Serve two tortillas per person, topped with crème Fraiche and cilantro and enjoy!