Preheat oven to 400 degrees.

Combine the shredded chicken with 2 cups of the cheese and ½ cup of the enchilada sauce, chilies and cilantro.

Add salt and pepper to taste.

Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top. Microwave on high for 1 - ½ minutes, depending on how many tortillas you are softening at once.

Instead of microwaving, I like to fry them lightly in some hot oil for about 5 seconds on each side. This will help the tortilla hold up better and not get mushy. Blot them between paper towels to remove excess oil.

Spray a 9 x 13 pan with cooking spray.

Fill each tortilla with about ¼-⅓ cup of chicken mixture and roll up, placing seam side down into the pan.

Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.

Cover with foil and bake for 20-25 minutes or until heated through.

Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.

Heat oil in skillet.

Add in onion and salt and cook until onions are softened. About 5 minutes.

Stir in the chili powder, garlic, cumin and sugar.

Cook for a few minutes or until it smells really good.

Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.

Season to taste with salt and pepper.