• Preheat oven to 400 degrees.
• Combine the shredded chicken with 2 cups of the cheese and 1/2 cup of the enchilada sauce, chilies and cilantro.
• Add salt and pepper to taste.
• Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top. Microwave on high for 1 - 1/2 minutes, depending on how many tortillas you are softening at once.
• Instead of microwaving, I like to fry them lightly in some hot oil for about 5 seconds on each side. This will help the tortilla hold up better and not get mushy. Blot them between paper towels to remove excess oil.
• Spray a 9 x 13 pan with cooking spray.
• Fill each tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
• Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.
• Cover with foil and bake for 20-25 minutes or until heated through.
• Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.

Homemade Enchilada Sauce

• Heat oil in skillet.
• Add in onion and salt and cook until onions are softened. About 5 minutes.
• Stir in the chili powder, garlic, cumin and sugar.
• Cook for a few minutes or until it smells really good.
• Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.
• Season to taste with salt and pepper.