Heat the butter in a skillet, add the onions and garlic, and saut=82 until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. From: The Complete book of Mexican Cooking Shared By: Pat Stockett Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton" on Oct 1, 1995