Lightly coat a 13×9-inch casserole dish with nonstick spray, spread a thin layer of enchilada sauce on the bottom. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side up in the dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded Mexican cheese. Bake for 20-25 minutes until cheese is melted and sauce is bubbly. Garnish with fresh cilantro before serving.
Notes
Make ahead: Prepare the enchiladas up to the baking stage, cover, and refrigerate for up to 24 hours.