Cut chicken into 1×2 inch pieces and place in a container or storage bag. Add ½ C. enchilada sauce and mix to coat chicken. Refrigerate for 30 minutes.
Preheat oven to 350°F. Remove chicken from the sauce and place on a sheet pan sprayed with non-stick spray. Bake for 15 minutes or until chicken is fully cooked. Remove from oven and allow to cool. When cool enough to handle, shred the chicken; set aside.
In a large skillet add 2 Tbsp. oil and heat on medium-high, add the onion and green pepper and cook until softened (about 3-5 minutes). Add the garlic and cook an additional 30 seconds
Add the shredded chicken, green chiles, cumin, oregano and coriander and ½ C. of enchilada sauce and stir. Cook for 1 minute.
Turn off heat and stir in 1 C. cheese; set aside.
In a skillet, heat 1-2 tsp. of oil over medium heat.
Add a tortilla and cook for 20 seconds on each side. Remove from the pan and place on a paper towel lined plate. Continue with remaining tortillas, adding a tsp. of oil at a time as needed.
Preheat oven to 350°F.
Pour ½ C. enchilada sauce on the bottom of a 9×13 baking dish.
In the center of a tortilla, place a heaping 1/3 C. of the chicken mixture, roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
Pour remaining enchilada sauce over the tortillas.
Sprinkle the remaining cheese over the top.
Bake for 25-30 minutes or until bubbly and the cheese is melted.
Serve with cilantro, jalapenos, avocado, or lime slices if desired.