First, preheat your oven to 350°F. Lightly spray your 9x13 baking dish with cooking spray. This prevents the tortillas from sticking to the bottom. Shred your chicken if you haven't already.

In a large bowl, combine the soup, sour cream, and green chilis. Whisk them until the mixture is smooth. This is the heart of the Ingredients for Joanna Gaines Chicken Enchiladas. It creates the magic.

Add about two cups of your sauce to the shredded chicken. Stir it well so every piece of chicken is coated. This keeps the meat moist while it bakes in the oven.

Lay a tortilla flat on a clean surface. Spoon about three tablespoons of the chicken mixture into the center. Roll it up tightly like a small cigar. Repeat this for all tortillas.

Place each rolled tortilla seam-side down in the prepared baking dish. Pack them in tightly next to each other. This helps them stay rolled up without using any toothpicks or ties.

Pour the remaining creamy sauce over the top of the tortillas. Spread it evenly with a spoon. Sprinkle the shredded cheese over everything. Add the heavy cream now if you want it extra saucy.

Cover the dish with aluminum foil. Bake for about 15 minutes. Remove the foil and bake for another 5 minutes. The cheese should be melted and bubbling beautifully on the edges.

Take the dish out of the oven. Let it sit for five minutes before serving. Sprinkle fresh cilantro over the top for color. This makes the dish look like a professional chef made it.