Melt the butter in a saucepan and saute the onions and garlic for 5 minutes. In a food processor chop the tomatoes, chilies and seasoning. Do not puree, simply pulse to chop. Pour the tomato mixture into the saucepan with the onion mixture and cook over low heat for 5 minutes or until most of the moisture has evaporated. Remove the saucepan from the heat and add in the room temperature cheese. Mix adding in the cream. Consistency should be like a fondue. Serve with warm flour tortillas. Dip the tortillas into the sauce and enjoy