Chicken Enchiladas

• 3 cups enchilada sauce
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced green onions
• 3/4 cup shredded Cheddar cheese
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 (4 ounce) can diced green chiles
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• CRISCO® Oil, as needed
• 12 (6 inch) corn tortillas
• CRISCO® No-Stick Cooking Spray