Chicken Enchiladas - cooking recipe

Ingredients

2 lb. shredded, cooked chicken
1 c. chopped onion
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. ground cumin
1 (8 oz.) pkg. cream cheese
1 (8 oz.) brick of Colby cheese
1 (8 oz.) brick of Monterey Jack cheese
2 (16 oz.) jars salsa (Old El Paso)
2 pkg. flour tortillas

Preparation

In large frypan, saute onions with vegetable oil until transparent.
Add chicken and cream cheese (break up with spoon). Cook until melted.
Stir in chili powder, garlic powder, cumin and 3/4 cup Colby and 3/4 cup Monterey Jack cheeses.
Add half jar of salsa.
Stir until bubbling.
Heat oven to 350\u00b0.
Spray bottom of 2 large baking pans with Pam.
Lay flour tortilla in pan.
Add 1/3 cup mixture and roll up.
Arrange seam side down.
Add remaining salsa on top and sprinkle remaining cheeses on top.
Bake 15 to 20 minutes.