1Brown chicken until no longer pink. Meanwhile, prepare sauce. Heat soup, chilis, sour cream, sauce mix and cooking cream until hot. Add 1 cup of the shredded cheese. Stir to melt. If there is any liquid on the chicken, drain it off. Return to pan. Add 1/2 to 1 cup of the sauce to the chicken. Stir to coat. Divide chicken among tortilla shells. Wrap. Place seam side down in 9x13 pan. You will probably need a second smaller pan for extra enchiladas. Pour sauce over enchiladas. Cover with foil. Bake at 350 for 30-35 minutes. Uncover. Sprinkle with cheese. Return to oven. Bake five minutes more until cheese melts.