Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
2 Tbsp. butter or margarine
1 1/2 c. shredded cooked chicken (about 1 large whole breast)
1 c. Pace picante sauce
1 (3 oz.) pkg. cream cheese, cubed
1 tsp. ground cumin
1 1/2 c. (6 oz.) shredded Monterey Jack or Cheddar cheese
vegetable oil
8 corn tortillas
green onion slices

Preparation

Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side.
Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350\u00b0 about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.