Season chicken to taste and grill or bake them until done. Cut cream cheese brick into cubes. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted on medium heat, then stir in 1/2 jar of salsa. Warm tortillas until soft. Add heaping T. chicken mix to tortilla and roll up. Place seam side down in greased 9x13 pan. After all of chicken mix is used, mix sour cream and the rest of salsa together in a seperate bowl. Spread over enchiladas. Cover with cheese and bake until cheese is melted and golden brown. Bake at 350.