Step 1

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.

Step 2

Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.

Step 3

Preheat oven to 350 degrees F.

Step 4

Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.

Step 5

Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.

Step 6

Placed rolled tortillas into prepared pan.

Step 7

Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.

Step 8

Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.