Preheat oven to 375 degrees. Prepare a 9x13 baking dish with cooking spray.

Season the pulled rotisserie chicken with cumin, oregano, ½ teaspoon salt, and ½ teaspoon pepper.

Dice the onion into ¼-inch pieces. Add 2 Tb of olive oil to a medium saucepan and heat over medium heat. Add the onion and sauté until softened or about 5 minutes.

Add half the cooked onions to a large mixing bowl and leave the rest in the saucepan. Set the saucepan aside.

Add 2 Tb of the enchilada sauce to onions in the mixing bowl and reserve the rest. Add the green chiles, cream cheese, and pulled chicken. Mix well to combine.

Grate the cheese from the block. Add half to the chicken mixture and reserve the rest for on top.

Add 2 Tb of flour to the remaining half onion in the pan. Cook over medium heat, stirring constantly for about 2 minutes.

Pour the chicken stock and the remaining enchilada sauce into the saucepan. Bring to a boil. Boil for 5-6 minutes or until thickened slightly.

Add 1 bunch of cilantro and puree with an immersion hand blender or add to a blender. Season with salt to taste.

Put a skillet or griddle on medium heat. In batches, heat the tortillas to make them pliable for rolling enchiladas which should only take about 30-60 seconds per side.

As soon as you remove it from the stove, stuff each enchilada with about ¼ cup of the filling. Roll tightly and place seam side down in a prepared baking pan.

Top the enchiladas with enough enchilada sauce to come halfway up the enchiladas. Top with the remaining half of the grated cheese.

Bake for 45 minutes at 350 degrees or until golden brown. Let the enchiladas sit for at least 5 minutes before serving.

A 9" x 13" baking pan will comfortably hold 12 enchiladas. This recipe makes two 9" x 13" casseroles of enchiladas. The casserole freezes and reheats well.