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In a medium saute pan, add the butter, sliced onion, and sugar.
Saute over medium/low heat for 20 minutes stirring often until light brown in color.
After the onions are light brown, add the chopped garlic to the onions and continue stirring the mixture for 2 minutes, to keep the garlic from burning.
Add the cooked chicken, rotel, and cream cheese to the pan with the onions. Continue cooking over medium low heat, stirring constantly until combined.
Divide the filling into 8 portions and wrap inside the tortillas.
Put the rolled up enchiladas side by side in a pam sprayed 13x9 pan.
Sprinkle the top with the shredded Monterey Jack Cheese and pour the cream over the top.
Bake at 350 degrees for 20 minutes.
You can broil the top for a minute or 2 at the end, but watch closely!
Top with cilantro and serve!