Green chicken enchaladas

Green Chicken Enchiladas                                      Maren Reese

2 10 oz cans green enchilada sauce
1 1/4 cup chopped fresh cilantro
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces (approx 3 cups)
2 1/2 cups shredded Mexican cheese (or the mix shredded cheese from costco, because I ALWAYS 

                                                            have that on hand)
Salt and Pepper
12 small corn tortillas (I have only used flour tortillas, 8 inch uncooked if I have them. )

(I like adding one can of drained and washed BLACK BEANS to the mix )
 

Adjust oven rack to middle position and heat to 400 degrees. Use Pam on bottom of 9x13 baking dish.
Puree enchilada sauce and 1 cup cilantro in a blender. Combine 1 cup enchilada sauce mixture, chicken and 1 1/2 cup cheese in a large bowl and toss to combine. Season with salt and pepper.
Wrap tortillas in a clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with 1/4 cup chicken mixture and roll tightly. Arrange seam side down in 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, 15-2o minutes. Sprinkle with remaining cilantro and top with remaining sauce.

(I just puree the rest of the sauce and cilantro and pour it on there BEFORE I bake it. Along with the remaining cheese.)