In a wide frying pan over medium heat, cook the onions in butter, for 10 minutes. Add the garlic. Stir frequently to keep onions from burning. Cook an additional 10 minutes. Remove from heat and add chicken, tomatoes, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375°F.

If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

You may certainly use the full fat versions of the ingredients and regular flour tortillas. If you like it hot, add as much heat as you like with peppers or salsa.