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Tex Mex
Tex Mex Enchiladas

Lynn's  Easy Enchiladas

1 medium onion, chopped
2 Tbsp. 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)
To taste; picante 

Preheat oven to 350 degrees.

In a skillet, sauté 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

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