1 cup Chopped onion
1 1/2 cups shredded cooked chicken breast (about 1/2 lb.)
1 cup (4 oz) shredded reduced fat sharp cheddar -- divide in half
1 cup picante sauce
3 oz reduced fat cream cheese (about 1/3 cup)
1 teaspoon ground cumin
8 (6 inch) flour tortillas (choose your favorite style: wheat, low carb, white)
1 1/2 cups enchilada sauce (or green taco sauce)
Preheat oven to 350 degrees
Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. When hot, add onion and saute until translucent and tender. Add chicken and 1/2 cup of cheddar cheese, picante sauce, cream cheese, and cumin. Cook for three minutes or until cheese melts.
Spoon about 1/3 cup of the chicken mixture in the center of each tortilla, and roll up enchilada style.
Place enchiladas in a 13 x 9 inch baking dish. drizzle with sauce and sprinkle with the remaining cheddar cheese.
Cover with foil and bake for 15 minutes, or until cheese melts.
Serve immediately and enjoy!