Chicken Enchiladas

We love these enchiladas! So easy and they taste so fresh. Great go-to recipe when feeding a crew.

2 (10-oz) cans green enchilada sauce
1 1/4 cups chopped fresh cilantro leaves
1 rotisserie chicken, skin discards, meat shredded into bite-size pieces (about 3 cups)
2 1/2 cups shredded Mexican cheese (or mild cheddard cheese)
Salt and pepper
12 6-inch corn tortillas (we like to get the sprouted corn tortillas in the freezer section of the organic area)

• 1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1½ cups cheese in large bowl and toss to combine. Season with salt and pepper.

2. Wrap tortillas in clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ¼ cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.