Quick Chicken Enchiladas

1 T. Butter or I use Coconut oil
1 c. onions, chopped
1 t. garlic, minced
4 oz. can of green chilis
1 can cream of chicken soup
1 c. sour cream
1 c. enchilada sauce
3 c. cooked chicken, I use a rotisserie chicken
3 c. grated monterey jack cheese or mexican cheese mix
1 bunch of cilantro, chopped
8 flour tortillas

preheat oven to 350. pour 1/2 cup enchilada sauce on botton of a 9x13 baking pan, coating evenly.
Melt coconut oil or butter in a sauce pan. Add onions and garlic and saute until translucent. Add green chilis, soup, sour cream and 1/2 c. enchilada sauce. Mix well and heat through.

Assemble enchiladas. Place of the chicken on top of the tortilla, add sauce and top with cheese, roll tortilla and place in baking pan. Continue with all 8 tortillas. Top the enchiladas in the pan with remaining sauce and cheese. bake for 15-25 min. or until cheese has melted. When done garnish with chopped cilantro.