Preheat oven to 350°F.

Shred the rotisserie chicken into bite-sized pieces, discarding skin and bones. Place in a large mixing bowl.

Add the drained diced tomatoes with green chilies, half of the enchilada sauce (about 5 oz), and three-quarters cup of shredded cheese to the bowl. Mix until well combined.

Pour the remaining enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly.

Lay one tortilla flat and spoon about one-third to one-half cup of the chicken mixture down the center.

Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish.

Repeat with remaining tortillas and filling, placing enchiladas snugly against each other in the dish.

Sprinkle the remaining three-quarters cup of shredded cheese evenly over the top of all enchiladas.

Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and starting to brown.

Let rest for 5 minutes, then garnish with fresh chopped cilantro before serving.