Boil the sauce for another 5 minutes to thicken. Set a fine mesh strainer over a bowl and pour the sauce through making sure to separate the solids from the sauce. Deposit the solids into a bowl with the shredded chicken. Stir in ½ cup of the enchilada sauce, cilantro, and half of the cheese. Divide the filling between the tortillas , roll up, and place seam side down in the prepared pan. Spray with cooking spray and bake in the oven for 5 minutes or until the edges of the tortillas start to brown. Then, pour the enchilada sauce over the tortillas (you probably will only need half of the sauce) and top with the remaining cheese. Return to the oven and bake until enchiladas are bubbly and cheese is melted.