Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
Combine soup and sour cream in medium bowl. Stir in chicken, ¾ cup cheese and chilies.
Spread ¼ cup enchilada sauce in bottom of baking dish. Top each tortilla with about ⅓ cup chicken mixture. Roll tortillas to enclose filling; arrange in baking dish. Top enchiladas with any remaining enchilada sauce. Cover baking dish with foil.
Bake 40 minutes. Remove foil. Sprinkle with remaining ¾ cup cheese. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.