Spray pan with cooking spray, heat and add the onions, garlic and shredded chicken. Add the seasoning packet or the spices, the water (or chicken broth) and the wine and bring to a boil. Reduce heat and simmer until most of the liquid is reduced.
Spray a sauté pan with non stick spray and warm the tortillas.
Mix the beans, half of the cheese, salsa and sour cream in a large bowl. Add chicken mixture and stir well.
Fill the tortillas with the mixture. Roll the tortillas and line up in the container. Pour the enchilada sauce over the top and sprinkle with remaining cheese.
To Freeze: Freeze in oven and/or microwave safe container.
To Reheat: Heat in microwave or oven until heated through and cheese is melted.