Cheese 'N Chicken Enchiladas

• 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

1. Heat oven to 350u0b0.
2. Cook and stir onion in margarine in large skillet until tender.
3. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin; cook until thoroughly heated.
4. Stir in 1 cup cheese.
5. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
6. Place seam side down in 12 x 7-inch baking dish.
7. Top with remaining picante sauce and cheese.
8. Bake 15 minutes.
9. Makes 4 to 6 servings.

onion, parkay margarine, chicken, picante sauce, flour tortillas, cream cheese, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534957 (may not work)