Creamy Flour Enchiladas Name: Tania Garcia Base: Fort Hood Recipe: Creamy Flour Enchiladas Bake chicken (skinned, boned, and shred) (about 2 c. - more or less OK) season with salt, pepper and garlic powder. 1 (10 count) pkg. 8-inch flour tortillas Monterey Jack cheese, grated 1/2 pt. heavy cream 1 can mild green chile enchilada sauce Warm tortillas according to package directions. Lay out on counter; divide chicken among the 10 tortillas. Put some grated cheese on each one (to taste). Mix the heavy cream and the enchilada sauce together. Drizzle a little cream mixture (1 teaspoon to 1 tablespoon) on each. Roll enchiladas individually. Put a small amount of sauce in bottom of baking pan. Arrange side by side in pan. Pour rest of sauce over. Sprinkle with extra cheese. Cover pan with aluminum. Bake at 350 degrees for 20 minutes until bubbly. (Can heat in microwave, too.) Serve with sour cream on top.