Chicken Enchiladas

recipe ingredients

1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

recipe directions

Preheat oven to 350*F. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts.