Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat until hot. Add tortillas; cook 1 minute on each side or until soft.
Spread 2 tablespoons Green Enchilada Sauce over each soft tortilla, spreading to edges; top each with 1 tablespoon cheese. Roll up and place, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Spoon the chicken evenly over tortillas; top with remaining Green Enchilada Sauce. Sprinkle with 1/2 cup cheese. Cover and bake at 350° for 15 minutes.
(Totals include Green Enchilada Sauce)