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.