Creamy White Sauce

1. In a medium saucepan, add the butter, shallots and garlic over low to medium heat COVERED.  Allow to sweat for 5 minutes ensuring no color is added onto vegetables. 
2. Add cubed cream cheese and half of the milk to saucepan.  Over medium heat, stir until all is combined and melted.  If the sauce is too thick add in the remaining milk.  Stir in cilantro and taste for seasoning.

Assembling the enchiladas

1. Pre-heat an oven to 350-degrees.  Butter a rectangular or a square oven proof baking dish that will fit 16 enchiladas.
2. Take a tortilla and onto the edge closest to you, add in about a tablespoon of chicken, a sprinkle of scallions about a tablespoon of sauce and a sprinkle of cheese.  Roll up the tortilla like a cigar and place SEAM SIDE DOWN into the butter pan.  Continue doing so until completed with all the enchiladas.
3. Pour remaining sauce over the top of the enchiladas ensuring to spread it evenly.  Sprinkle cheese on top.
4. Cover with foil and place into the oven for 15 minutes.  After 15 minutes, remove the foil and allow the cheese to brown up.  Make sure you are careful when removing the foil so it does not remove some of the cheese.  The enchiladas are done once the top is golden and bubbly and the inside of reaches a temperature of 165 degrees F.  In total this should take about 25 minutes.
5. Remove from the oven and allow to rest for 5 minutes.  Sprinkle with cilantro and serve.