Servings: 8

1 cup chopped onion 1 cup chopped onion
1½ cups shredded cooked chicken breast 1½ cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (or mexican blend) 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (or mexican blend)
1 cup bottle picante sauce 1 cup bottle picante sauce
3 ounces ⅓-less-fat cream cheese 3 ounces ⅓-less-fat cream cheese
1 teaspoon ground cumin or chili powder 1 teaspoon ground cumin or chili powder
8 (6") flour tortillas 8 (6") flour tortillas
1½ cups bottled green taco sauce 1½ cups bottled green taco sauce

Preheat oven to 350°F.
Place a large, non-stick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, ½ cup cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about ⅓ cup chicken mixture down the center of each tortilla, and roll up. Place enchiladas in a 13x9" baking dish, drizzle with taco sauce, and sprinkle with ½ cup cheddar cheese. Cover and bake at 350°F for 15 minutes or until cheese melts. Serve enchiladas immediately.