TLo's Chicken Enchiladas

If you are looking for a great (and easy!) enchilada recipe, my friend Theresa sent this one to another friend Kristie who sent it to me. Wow, how's that for convoluted? What I like about it is the meager number of ingredients, the ease at putting it together and the quickness of getting it to the table.

1 medium onion, chopped
2 Tbsp. margarine
1 1/2 cups shredded cooked chicken (I used a rotisserie chicken, and froze the remaining chicken for a later recipe)
1 jar (12 ounces) picante sauce, divided (I just dump in salsa, about 1/4 cup)
1 package ( 3 ounces ) cream cheese, cubed
1 tsp. ground cumin (I add lots, probably 1 TBSP)
2 cups ( 8 ounces ) grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )

I use a 10oz can of Enchilada Sauce over top instead of picante sauce.

Preheat oven to 350 degrees. In a skillet, saute 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. Serves 4 - 6

Thanks, TLO! My family enjoyed this one immensely. We paired it with blue corn chips and Mexican rice.