1 can(19 0z) Old El Paso mild enchilada sauce
2 cups shredded deli rotisserie chicken
1 tablespoon (from 0.85-oz package) Old El Passo chicken taco mix
1 1⁄2 cup shredded Mexican cheese blend (6 oz)
8 corn tortillas(6 inch)
3 tablespoons chopped fresh cilantro
3⁄4 cup sour cream
1. In medium bowl mix 1⁄2 cup of the enchilada sauce, the chicken, seasoning mix and 3⁄4 cup of cheese.
2. Spray 8-inch square(2-quart) microwavable baking dish with cooking spray. Place 1⁄2 cup of the enchilada sauce in the bottom of dish. Working with 1 tortilla at a time, fill with heaping 1⁄4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.
3. Pour remaining enchilada sauce over tortillas. Top with remaining 3⁄4 cup cheese.
4. Microwave uncovered on high 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.