Easy Enchiladas
1 medium onion, chopped
2 Tblsp. margarine
1 1/2 cups shredded cooked chicken or turkey
1 jar ( 12 ounces ) picante sauce, divided
1 package ( 3 ounces ) cream cheese, cubed
1 tsp. ground cumin
2 cups ( 8 ounces ) grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )
Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6
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