A friend have this recipe to me. Thanks Karla! I am not sure when re she got it.

Cilantro Chicken Enchiladas

2	lbs boneless skinless chicken breast
2	c water
1	onion, diced
1	garlic clove, minced
2 to 3	springs cilantro
1 1/3	c chicken broth (from boiling chicken)
2 to 10	oz cans mild enchilada sauce
4	c grated Monterrey jack cheese
8	green onions, sliced
2	T chopped cilantro leaves
1/2	tsp salt
1/4	tsp pepper
	Tabasco sauce, to taste
10	corn tortillas

1.	Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth (I skip this step). Add 1 1/3 c chicken broth to enchilada sauce, set aside.
2.	For filling, combine chicken, 2 c cheese, green onions, and chopped cilantro leaves with salt, pepper, and tabasco sauce to taste. Add 1 c enchilada sauce/broth mixture to moisten filling.
3.	To assemble warm tortillas on hot skillet or griddle until flexible, turning once (I skip this step too.. they seem flexible enough already). Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 Tbsp chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9 X 13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 c cheese. Freeze, using foil and plastic wrap
4.	Serving Day:
5.	Thaw completely. Bake at 350 degrees for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocado