Chicken Enchiladas

Directions

1. 1
   Cook onion in butter until tender.
2. 2
   Stir in chicken, 1/4 cup picante, cream cheese and cumin.
3. 3
   Heat through.
4. 4
   Remove from heat. Stir in 1/2 cup of shredded cheese.
5. 5
   Heat oil in skillet, fry tortillas to soften, drain on paper towels.
6. 6
   Spoon chicken mixture into each tortilla; roll and place seam side down in 9 x 13-inch baking dish.
7. 7
   Spoon remaining picante and cheese over tortillas. Bake 15 minutes in 325° oven.
8. 8
   Top with onions.