In this recipe we dry-sautéed the tortillas instead of frying them (the traditional method) and decreased the cheese. Be sure to use corn tortillas because flour tortillas will turn gummy. Make the Green Enchilada Sauce first. Enchiladas are typically very spicy, but we've made this dish in a milder form. If you want to kick up the heat, adapt to taste by adding jalapeños or serrano chiles to the enchilada sauce.
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.