Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Microwave tortillas, a few at a time, about 30 seconds or until pliable, then press carefully into the prepared muffin cups. Lightly coat the insides of the tortilla cups with cooking spray. Bake about 10 minutes or until crisp; cool.
Meanwhile, in a medium bowl combine chicken and salsa. Divide chicken mixture among the crisp tortilla cups. Sprinkle with cheese. Bake for 15 to 18 minutes more or until filling is hot and bubbly.
Cool in muffin cups on a wire rack for 5 minutes. Remove enchilada cups from muffin cups. Top with pico de gallo and, if desired, drizzle with crema.