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Boil chicken and shred when cooked.
Melt the butter in a pan.
Add the onion and cook until soften.
when the onions are cooked add the garlic.
Add the chicken, cream cheese, and green chilis.
Mix the cream of chicken soup and milk in a bowel.
Place a small layer of soup mixer in a 9x13 pan.
Fill and roll the corn tortilla, place in the pan.
Pour the rest of the soup mixer over the enchiladas.
Top with cheese and cook until the top is golden brown.