This is another 'old' recipe from Cooking Light. It's easy and great for kids too. I'm sharing the original recipe with changes I've made in red.
1 c. (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (I like to use Pepper Jack too.)
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. I bake this a bit longer to ensure it's done. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with your choice of sour cream, avocado slices, chopped tomatoes, cilantro, limes, etc.