Sauté onion and garlic in a large oiled skillet over medium heat,
about 5 minutes. Add chiles, chicken and enchilada sauce; cook for 2 minutes.
Fold in cheese. Remove from heat. Dip each warmed tortilla in water;
shake off excess. Fill each tortilla with 1/3 cup chicken mixture
and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.