Chicken Enchiladas

Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up.

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

Bake at 350° for 30 to 35 minutes or until golden brown.

Stir together taco sauce and 8-oz. container sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.

*Monterey Jack cheese may be substituted.

To Make Ahead: Prepare recipe as directed through Step Cover with aluminum foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Steps 3 and