Creamy Cheesy Chicken Enchiladas

 tablespoons butter

 medium onion, diced (about 3/4 cup)

 cloves garlic, minced (1 teaspoon)

 tablespoons flour

 can (10 ounce) Rotel, undrained

 can (28 ounce) Green Chile Enchilada Sauce (I used Las Palmas brand)

 teaspoon cumin

 teaspoon ground red pepper

 package (8 ounce) cream cheese, softened and cut into bite sized pieces

 cup chopped cilantro, plus more for garnish if desired

boneless skinless chicken breasts, seasoned liberally with salt and pepper, baked and diced into bite size pieces

 cups shredded cheese (I used cheddar)

large flour tortillas