Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange seam side down in a lightly greased 13- x 9-inch baking dish. Coat tortillas with cooking spray.
Bake at 350° for 30 minutes or until golden brown.
Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas; sprinkle with desired toppings.