Directions

1. Preheat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. In a large nonstick skillet heat oil over medium heat. Add chicken and garlic; cook and stir 3 to 5 minutes or until chicken is no longer pink. Set aside.
2. In a medium bowl combine cream cheese, sour cream and 3/4 cup of the cheese. Add chicken mixture, chiles and green onions; mix well. Spread 1/3 cup of the enchilada sauce in baking dish. Spread 1/4 cup of the chicken mixture down the center of each tortilla, rolling up tortilla to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over rolled tortillas.
3. Cover baking dish with foil and place in oven. Bake 20 minutes. Remove foil; top with remaining 1/2 cup cheese. Return to oven and bake 8 to 10 minutes or until cheese melts. Serve warm.