Leftover chicken (skinned, boned, and diced) (about 2 c. - more or less OK)
1 (10 count) pkg. 8-inch flour tortillas
Monterey Jack cheese, grated
1/2 pt. heavy cream
1 can mild 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). Drizzle a little cream (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 - refried beans as accompaniment.