Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and pour 1/4 cup of the enchilada sauce into the bottom of the dish. Spread it around to cover the bottom of the dish.
In a bowl combine the shredded chicken, softened cream cheese, and as much of the chicken taco seasoning that you want. Stir together until combined.
Place a spoonful of the chicken mixture onto a tortilla, spread it out to each end and then roll up and place seam-side down into the baking dish. Repeat with remaining tortillas. I was able to squish 10 flour tortillas into my baking dish.
Combine the remaining enchilada sauce with the heavy cream. Mix together and pour over the enchiladas. Sprinkle with the cheese. Use as much or as little cheese as you prefer.
Cook for 20 minutes. Serve with whatever toppings you prefer. We love chopped grape tomaotes, cilantro, and avocado slices. Enjoy!
To easily soften the cream cheese, place the unwrapped bar of cream cheese on a microwave-safe plate and let it cook for about 25-30 seconds or until it's nice and soft. The chicken mixture is much easier to mix when the cream cheese is very soft.
I always use a rotisserie chicken for this recipe or leftover chicken taco meat, or leftover shredded chicken if I make a big batch of shredded chicken in the slow cooker for the week.
I don't use all of the seasoning in the chicken taco packet. It's a bit too much flavor for the kids, so I have been using about 1 1/2 tablespoons of it. Or, you can just use your seasonings to your liking. I would start with 1/2 teaspoon of chili powder, cumin, garlic powder, and onion powder. Add some oregano for some spice and even paprika if wanted.