Serve it tonight: Preheat oven to 375°. Combine first 5 ingredients in a large bowl. Arrange 6 tortillas in the bottom of a greased 9 x 13 baking pan; top with half the chicken mixture, half the cheese and half the enchilada sauce. Arrange 6 more tortillas on top; layer with remaining chicken mixture. Cover with remaining tortillas; top with remaining enchilada sauce and cheese. Bake, covered, 45-55 minutes or until bubbly and heated through. Makes 6-8 servings.
Serve it later: Assemble as directed above but do not bake. Cover tightly with plastic wrap; wrap in foil and freeze. Thaw completely. Remove plastic wrap. Bake, covered for 55-60 minutes.
Suggested sides: Tossed green salad and orange slices