• 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 bite-size pieces. Add Southwest Spice Blend and one-quarter of the enchilada sauce; stir to combine.

• Place a small amount of chicken mixture on bottom half of each tortilla. Roll up tortillas, starting with filled sides, to form enchiladas. • Arrange enchiladas, seam sides down, in prepared tray. Top with remaining enchilada sauce and sprinkle with Mexican cheese blend. (For 4 servings, evenly divide everything between two prepared trays.)

• Bake enchiladas on top rack until chicken is warmed through and cheese is lightly browned and melted, 25-30 minutes. (For 4 servings, bake both trays side-by- side on top rack.)

• Drizzle enchiladas with sour cream. Top with as much hot sauce as you like. Serve.