mom's famous chicken enchiladas

Here's the recipe some of you have asked for! This is definitely #1 on my list of go-to recipes. That list may or may not have more than one thing on it. Anyway, it is quick & easy to throw together, everyone loves it, and it freezes well. This is my updated version of my mom's old school recipe. Serve with salad, corn, chips & guacamole, and Dr. Pepper. Definitely Dr. Pepper. This makes 6-8 enchiladas, serving 3 to 4 people.

Ingredients:
1 rotisserie chicken, shredded
1 T ground cumin
1 tsp garlic powder
2 cans of green enchilada sauce
1 pack of shredded mexican blend cheese
1 can diced green chilies
handful of cilantro, chopped
6-8 flour tortillas

Directions:
Preheat oven to 350.
Spray a 9 x 13 baking dish.
For the filling:
1. Shred all the meat off the rotisserie chicken into a large bowl.
2. Season the chicken with salt, pepper, cumin and garlic powder.
3. Add the green chilies (with the juice), chopped cilantro, a few handfuls of cheese, 1/2-1 can of enchilada sauce. Stir to combine.
--There's really no way to mess it up. Just add however much of the ingredients looks good to you. You can also add diced onion, jalapeno, corn- throw in whatever sounds good!
To assemble:
Fill a flour tortilla with the chicken mixture, roll up and place seam side down in your baking dish. Repeat with the rest of the tortillas, placing them with the sides touching - squish 'em in any which way you can. Pour green enchilada sauce on top, then sprinkle with the rest of the cheese - be generous!
Bake for about 30 minutes or until bubbly.
(If freezing, wrap tightly in foil and store in freezer uncooked. To bake, let thaw in fridge overnight and bake as directed, or bake frozen and just increase the cooking time to an hour.)