Drain the water and add pasta to an oven safe casserole dish.
Add the chicken and coat with enchilada sauce.
Cover with shredded cheese.
Bake at 350 degrees F for 20-25 minutes, or until cheese is bubbly.
I use a rotisserie chicken, feel free to boil/ grill/ cook your chicken as you prefer.
Garnish with finely chopped cilantro (optional).
To freeze: Follow the recipe up until putting in the oven, freeze instead of baking. To reheat- thaw in the refrigerator overnight, bake in oven 350 degrees F until the center is hot (usually up to 45 minutes).