Spray a 9X13 pan with cooking spray (or use your Pampered Chef baking stone, no spray needed). Pour enough enchilada sauce on the bottom of the pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (yes, use the same bowl). Pour sauce on top of the enchiladas and top with reserved cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top (I bake it for 50 - 60 mins, much better).