I'm in the test kitchen found a short cut to Enchilades

Ingredients: 1 (10-ounce) package refrigerated cooked southwestern chicken strips 2 cups shredded Monterey Jack cheese (divided) 2 tablespoons sour cream 1 (10-ounce) can milder diced tomatoes and green chiles (well drained) cooking spray 8 (7-inch) flour tortillas 1 (12-ounce) jar chicken gravy plastic wrap Method: 1. Tear chicken into bite-size pieces while placing in medium bowl. Stir in 1 cup cheese and sour cream. Reserve 2 tablespoons tomatoes for topping and stir remainder in remainder. 2. Coat 8-inch square microwave-safe baking dish with cooking spray. 3. Spoon chicken mixture in center of tortillas. Roll tortillas around mixture and place tightly in baking dish, arranging to fit, seam side down. 4. Spread gravy over enchiladas, sprinkle with remaining cheese and reserved tomatoes. Cover with plastic wrap and microwave on HIGH 8 minutes or until thoroughly heated. Let stand 5 minutes. Serve.