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Chicken & Cheddar Enchilada Shortcake

2 cans (10 oz. each) red enchilada sauce
3-1/2 cups chicken, cooked, shredded or diced
1 can (4 oz.) green chilies, undrained
1 tsp. ground cumin
2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese, divided
3/4 cup sour cream
2 Tbsp. (plus 1 tsp.) chopped cilantro, divided
1 pkg. (8-count) large refrigerated buttermilk, wheat or corn biscuit dough, cooked and halved

Combine enchilada sauce, chicken, chilies and cumin in large skillet; bring to a boil over high heat. Reduce heat; simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in 1 cup cheese.
Combine sour cream and 2 tablespoons cilantro in small bowl. Arrange biscuits on serving plates; top with chicken mixture, cilantro, sour cream and remaining cheese. Garnish with remaining cilantro.