Chicken Enchiladas

2 10oz cans green enchilada sauce

1 ¼ cups  cilantro, chopped (Measure by packing in cup)

3 cups cooked, cut-up chicken (use rotisserie chicken from store)

2 ½ cups shredded Co-jack cheese or medium cheddar

12 6-inch corn tortillas

Preheat oven to 400.  Grease a 13” x 9” baking pan.

Process enchilada sauce and 1 cup cilantro in blender.

Combine chicken, 1 cup prepared sauce, and 1 ½ cups cheese in bowl.  Set aside.

Wrap tortillas in damp paper towels and microwave until soft and pliable, 30-90 seconds.  (May have to do this in batches.  If they’re not soft they will fall apart while rolling.) 

Top each tortilla with ¼ cup prepared chicken mixture.  Roll tightly and place in prepared pan, seam side down.  Spray tops with nonstick spray.  Cover with remaining cheese and remaining enchilada sauce. 

Bake until cheese is melted and  enchiladas are heated through, about 15-20 minutes.  Sprinkle with remaining cilantro.