Shred cooked chicken and set aside
Lay tortillas flat, then scoop shredded chicken evenly onto tortillas
Top each chicken tortilla evenly with one cup of the cheese, then roll each enchilada up
Spray bottom of a 9x13 cooking dish with non-stick spray, then scoop about 3/4 cup of green sauce in bottom of dish.
Next, lay chicken enchiladas seam side down in the bottom of the dish on top of the green sauce.
Pour remaining green sauce on top of the enchiladas and then finish with remaining cup of shredded cheese, spread evenly on top.
Place in preheated 375* oven and cooked for approximately 20-30 minutes or until enchiladas as bubbly and cheese is melted. (Broil for approx 2-3 minutes at end to lightly brown cheese on top, if desired).
Serve warm, right out of the oven, with rice and beans. ENJOY!