Enchilada Sauce, Shredded Mexican Chicken, Cilantro, Tortillas, Cheese, and a Tomato
Preheat oven to 350°F. Spray an 8x8 glass baking dish with non-stick cooking spray and pour in ½ cup of enchilada sauce.
Mix shredded chicken, cilantro, and ¼ cup of enchilada sauce in a bowl. Then, fill each tortilla with ½ cup chicken and ¼ cup cheese, then roll tightly and place seam side down in the baking dish.
Pour remaining sauce on top of enchiladas and add ¼ cup cheese. Bake covered with foil for 25 minutes, then remove foil and bake for an additional 5 minutes.
While enchiladas are baking, heat remaining sauce. Once done, top enchiladas with diced tomatoes and minced cilantro. Cut and serve, pouring remaining sauce on top.