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HEAT oven to 375°F.
COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.