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Preheat the oven to 425°F.
Cook the TortillaLand tortillas according to the package directions and set aside. This recipe makes about 7 enchiladas so you shouldn’t need to prepare the entire package of tortillas.
In a large mixing bowl, whisk together 1 can of green enchilada sauce, the heavy cream, chicken bouillon powder, and lime juice.
Pour half of the remaining can of enchilada sauce onto the bottom of a 9x13 casserole dish.
Add a small handful of shredded chicken to the center of each cooked tortilla. Top the chicken with a sprinkle of the shredded cheese, roll them up tightly, and place them seam-side down in the casserole dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then top with the remaining shredded cheese.
Bake at 425°F for about 30 minutes or until the cheese is golden and bubbly.
Garnish with freshly chopped cilantro and serve hot.