Preheat the oven to 350 degrees Fahrenheit.
Spray an 8x8 square glass baking dish with non-stick cooking spray. Then, pour 1/2 cup of the enchilada sauce in the baking dish. Swirl around and ensure that the entire bottom is covered in the sauce.
In a large bowl add the shredded chicken, 3 tablespoons of the freshly minced cilantro, and 1/4 cup of enchilada sauce. Mix well and set to the side.
Lay a flour tortilla on the counter. Place in the middle of the tortilla; 1/2 cup shredded chicken and a 1/4 cup shredded cheese. Close the tortilla in half then scoot all the filling to one side and roll tightly. Place the tortilla seam side down. Repeat until the other 3 enchiladas are made.
Pour the remaining sauce on top of the enchiladas--completely covering the tortillas. Top with 1/4 cup of cheese. Bake with foil for 25 minutes. Then remove the foil and cook for a remaining 5 minutes.
Heat the remaining enchilada sauce and set to the side.
Remove from the oven and top with diced tomatoes and the remaining minced cilantro. Carefully cut and serve enchiladas. Pour remaining sauce on top and enjoy.