1Saute onion in butter until tender. Add garlic, tomatoes, tomato sauce, chilies and chicken. Simmer for 10 minutes.
In a large skillet heat cooking oil until hot. Carefully soften tortillas by dipping in hot oil, just a few seconds on each side (use tongs). Roll and fill tortillas with chicken mixture and place in a 9x13 baking pan.
Heat whipping cream and add chicken bouillon, stirring until dissolved. Pour over enchiladas, top with cheese and bake at 350 degrees for 30 minutes.