Creamy Chicken Enchiladas

• 1 medium onion, chopped
• 1 Tbsp. butter
• 2 1/2 c. shredded, cooked chicken
• 16 oz. picante sauce
• 6 oz. cream cheese, cubed
• 2 tsp. ground cumin
• 1 to 1 1/2 c. grated Cheddar
• 1 to 1 1/2 c. grated Monterey Jack
• 10 to 16 flour tortillas
• 1 can cream of mushroom soup
• 1 can milk

1. Cook onion in butter until tender, but not brown.
2. Stir in chicken, 1/2 cup picante sauce, cream cheese and cumin.
3. Heat thoroughly.
4. Remove from heat and stir in 1/2 cup Cheddar and 1/2 cup Monterey Jack.
5. Spoon 1/3 cup of the chicken mixture down center of each tortilla.
6. Roll up and place seam-side down in baking dish.
7. Spoon remaining picante sauce over tortillas.
8. Mix remaining cheeses with the soup and the milk.
9. Spoon mixture over top of casserole.
10. Bake at 350u0b0 for 15 to 25 minutes, until thoroughly heated.

onion, butter, chicken, picante sauce, cream cheese, ground cumin, cheddar, grated monterey, flour tortillas, cream of mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287478 (may not work)