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Saute the onion and garlic in butter until tender. Combine with chicken, chiles, enchilada sauce, salsa, salt and whipping cream. Mix well. Spray large skillet with PAM. Spray both sides of each tortilla and lightly brown each side. After browning each one, spoon some chicken mixture in each and roll to enclose filling. Place seam side down in greased glass 9x13. Combine cheese, soup, and sour cream in bow, and mix. Spread Mixture over enchiladas. You can refrigerate for a few hours. Return to room temp before baking. Cover with foil, bake for 30 min at 350, remove foil and bake 20 min more.
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