• Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray. Spread ¼ cup of the green enchilada sauce on half of dish lengthwise. Spread ¼ cup of the red enchilada sauce on the other half.
• In a bowl combine the chicken, ⅔ of the cheese and ¼ cup of either the green OR red enchilada sauce (your choice!).
• Fill tortillas with a generous spoonful of the chicken mixture, then roll up and place seam side-down in the baking dish.
• Spoon remaining green sauce over half of the enchiladas lengthwise (match the sauce on the bottom of the dish) and spoon remaining red sauce over the other half, making sure to keep the two separate. (Note: you will have more of one enchilada sauce than the other, depending on which you added to the chicken filling. Add equal amounts of sauce to the top of the enchiladas and discard whatever is leftover.)
• Run a knife or spatula down in between each enchilada, separating them so they don't stick together after baking (Do all of the green side and then do all of the red side to keep colors separate). Top enchiladas with remaining cheese.
• Cover with foil and bake until bubbly, about 30 minutes, taking off the foil for the last 5-10 minutes of baking to brown the enchiladas just a bit.
• Let enchiladas stand for at least 5-10 minutes, then top with pico de gallo or chunky salsa down the middle and serve. Add any additional toppings as desired.

To make the pico de gallo:

• Combine all ingredients in bowl. Add cilantro, salt and pepper to taste. Pico de gallo can be made in advance and stored in the fridge.