Since you guys gave me a recipe I will give one back!  This is one of hubby's favorites and perfect for using up leftover chicken.  Can be prepared ahead of time and kept in the freezer for 1 week. 

Chicken & Cream Cheese Enchilladas

Filling:

2 cups cooked chicken, shredded (breast is best, but if using leftovers whatever you got)

1 tsp parsley

Onion to taste (finely chopped)

10-12 oz cream cheese (softened)

 6-8 flour tortillas

Sauce:

1 can Cream of Chicken soup

1 can Enchilada Sauce

1 cup grated Ceddar cheese

1 cup Sour Cream

Mix all filling ingredients and roll up in the flour tortillas.  Set aside.  Mix all sauce ingredients except the cheese and spread some of the sauce on the bottom of the pan to prevent "stickage".  Place rolled up enchiladas in the pan and cover with more sauce, leaving enough sauce for serving.  Place in 350 F oven for 30-40 minutes.  Dump half the cheese into remaining sauce and heat on the stove.  Sprinkle remaining cheese over hot enchiladas before serving!

Enjoy!