Preheat your oven to 350 degrees F. Shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl. Add the drained diced tomatoes with green chilies and half the enchilada sauce (about 5 oz). Mix in 3/4 cup of shredded cheese until the filling is well combined.

Pour the remaining enchilada sauce (about 5 oz) into the bottom of a 9x13-inch baking dish and spread evenly to coat the bottom. This prevents sticking and adds extra flavor.

Place one tortilla on a flat surface. Scoop about 1/3 cup of the chicken filling into the center. Tuck the back edge over the filling first, fold in the sides, then roll tightly forward. Place seam-side down in the baking dish. Repeat with all remaining tortillas.

Drizzle any remaining sauce from the mixing bowl over the rolled enchiladas, making sure each one is lightly coated. Sprinkle the remaining 3/4 cup of cheese generously over the top.

Bake for 25 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden. Remove from the oven, garnish with fresh cilantro, and let rest for 5 minutes before serving.