Cream Cheese Chicken Enchiladas

These is my chicken enchiladas recipe I usually make for family and friends.  It started with a pretty common recipe, but I love to change it up with variations such as including black beans, corn, peppers, etc.
I usually serve it with Spanish Rice and Mexican Green Salad.  One of my favorite meals.

Cream Cheese Chicken Enchiladas:
4-5 chicken breasts, cooked (diced or shredded)

1 8-oz pkg. cream cheese

1 tsp. mexican or taco seasoning

1 onion, finely chopped and sautéed with butter in pan until soft
1 clove garlic, minced

1 large can of green chilies

12 oz. grated cheddar cheese
1/4 cup cilantro (optional)

2 cans green enchilada sauce

corn and/or flour tortillas (I prefer corn)

sour cream & guacamole for topping

Mix onions and garlic in pan.  Add cream cheese and stir until melted.  Add green chilies, seasoning, and cilantro.  Stir in cooked chicken.  Pour just enough green enchilada sauce in bottom of 9X13" pan.  Scoop chicken mixture into center of tortilla.  Add a little cheese and roll up.  Place rolled tortillas in bottom of pan.  Pour rest of sauce on tortillas.  Sprinkle extra cheese on top.  Bake at 350 degrees until bubbly (about 30 minutes).  Serve with sour cream and guacamole, if desired.