Heat oven to 325°F. In 2-quart saucepan, cook enchilada sauce over medium-low heat about 5 minutes, stirring occasionally, until heated. Stir in peanut butter and sugar; cook 1 to 2 minutes or until peanut butter is melted. Remove from heat. Add cinnamon and chocolate; stir until chocolate is melted.
Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. Spoon about 1/2 cup sauce over bottom of baking dish. Reserve 1/2 cup cheese. Fill each tortilla with about 1/4 cup chicken, 2 tablespoons cheese and heaping 1 tablespoon sauce. Roll up tortillas; place seam sides down in baking dish. Pour remaining sauce evenly over tortillas.
Cover loosely with foil; bake 25 to 30 minutes or until thoroughly heated.
Sprinkle with reserved 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with peanuts.
In small bowl, stir lime juice into sour cream until mixed. Top individual servings with sour cream mixture and cilantro.