Cheese 'N Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
2 Tbsp. Parkay margarine
1 1/2 c. shredded cooked chicken or turkey
1 (12 oz.) jar picante sauce, divided
8 flour tortillas (6-inch)
1 (3 oz.) pkg. Philadelphia brand cream cheese, cubed
1 tsp. ground cumin
2 c. (8 oz.) Cracker Barrel shredded extra sharp Cheddar cheese, divided

Preparation

Heat oven to 350\u00b0.
Cook and stir onion in margarine in large skillet until tender.
Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; cook until thoroughly heated.
Stir in 1 cup cheese.
Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7-inch baking dish.
Top with remaining picante sauce and cheese.
Bake 15 minutes.
Makes 4 to 6 servings.