In a skillet, you will need to sauté the onion and garlic until soft and lightly caramelized.
While the chicken is baking, melt together the cream cheese, white Mexican melting cheese in a non stick pan on the stove top.
When all is melted together add the rotel or green chilies, onion/garlic mixture and crumble cheese and set aside.
When the chicken is cooled, debone, dice or shred and add to cheese mixture, add the cilantro and mix well. Mixture should not be to liquefied, reserve 1 ½ cup of mixture and mix with the half n half cream.
Take the tortillas and warm them for a few seconds in the microwave or in a damp towel in the oven. Just enough to make them soft and easy to work with.
Take a warmed tortilla shell, spoon approx ¼ - ½ cup of the filling and wrap. Roll tortilla; place seam side down in a 13x9 inch baking dish that is well coated with cooking spray. Complete all 8 tortillas in this manner
Spread the reserved cheese filling mixture over the top of enchiladas, and top with shredded Mexican cheese.
Place into a 350 preheated oven and bake till cheese is melted and golden brown on top, approx 10 minutes.