• Adjust rack to top position and preheat oven to 425 degrees. • Coat oven-ready tray with nonstick cooking spray. • Place chicken in a large bowl; using two forks (or your hands), break up into smaller pieces. Add Southwest Spice Blend and one-quarter of the green salsa (you’ll use the rest in the next step); stir to combine.

• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in prepared tray (for 4 servings, evenly divide enchiladas between two prepared trays). • Top enchiladas with remaining green salsa. Sprinkle evenly with Mexican cheese blend. (For 4, evenly divide ingredients between two trays.)

• Coat one side of a piece of aluminum foil (two pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. • Bake enchiladas on top rack (be sure your oven has preheated!) until chicken is warmed through and cheese is browned and melted, 30-35 minutes. (For 4, bake two trays side by side on top rack.)

• Carefully remove foil (watch out for steam!). Drizzle enchiladas with sour cream and as much hot sauce as you like. • Divide enchiladas between plates and serve.