Cook and shred the chicken. I cooked mine in the slow cooker with the taco seasoning package in 28 ounces of chicken stock. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
Preheat oven to 425 deg F.
Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup of the taco shredded cheese and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
Spray a 9x13 pan with cooking spray and spread a very thin layer of enchilada sauce on the bottom.
Line up the enchiladas in the 9x13 pan, seam side down.
Put 2 T. of enchilada sauce in each tortilla and spread to the edges. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tablespoons fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream, sliced black olives, green onion, and/or some more chopped cilantro for a garnish if you'd like.