Instructions

1. Preheat oven to 350F degrees.
2. Mix the shredded rotisserie chicken with kosher salt, onion powder, and oregano.
3. Pour 1/4 cup of enchilada sauce into the bottom of a 9-inch square dish and spread it into a thin layer.
4. Layer each tortilla with 1 tablespoon or two of enchilada sauce, a handful of the shredded chicken, and a tablespoon or two of the shredded cheese and a pinch of cilantro. Roll up tightly and place into baking dish. Repeat with the remaining 5 tortillas.
5. Pour the remaining sauce evenly over the tortillas and sprinkle with remaining cheese.
6. Bake in preheated oven for 30 minutes just until the enchiladas are hot throughout. Serve immediately.