Chicken Enchiladas

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
To the skillet, add the shredded chicken, green chiles, cumin, oregano, black pepper, and 1/2 cup of the enchilada sauce. Stir until everything is heated through and well combined, about 2-3 minutes. Remove from heat and stir in 1 cup of the shredded cheese.
Warm the tortillas for 30 seconds in the microwave wrapped in a damp paper towel to make them pliable. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
Pour the remaining 2 cups of enchilada sauce evenly over the top of the rolled tortillas, making sure they are completely covered. Sprinkle the remaining 1 cup of cheese evenly over the sauce.
Bake uncovered for 20-25 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges. Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped cilantro.