In a saucepan add the can of verde sauce, 1 cup of the cilantro, garlic, serano chili and tomatillo. Bring to a simmer and it's done. For real, so insanely good and a beautiful, vibrant green color.
While the sauce heats, mash in a bowl with a quinoa, tomatoes, goat cheese, queso fresca and half cup chopped cilantro. Squirt the whole thing with some lime then salt and pepper a bit. Roll this filling into about 6 medium sized tortillas. See? Super easy.
Now place your rolls in a baking pan and bake at 400 for about 10 minutes. Using a spatula, carefully place 2 hot enchiladas each on 3 serving plates. Top each with 1/2 cup or so of verde sauce, then sprinkle with a grated cheese blend of your choice (like that Mexican blend you can buy already grated). Avocado is nice here, too. Serve with a side of brown rice and some black beans, both sprinkled with queso fresca and chili flakes and you've got gourmet enchiladas really quick-like. Taaa-Daaa!