Creamy Chicken Enchiladas

This is a recipe that Judy Arlinghaus submitted for the Queen of Peace cookbook. Jay and I make it all the time.

1 med. onion, chopped

2 T. butter or margarine

1 1/2 c. shredded chicken breast

1 large jar picante sauce

3 oz. cream cheese, cubes

1 tsp. ground cumin

2 c. shredded cheddar cheese

8 corn tortillas

Sour cream

In large skillet, cook onion in butter until tender, not brown. Stir in chicken, 1/2 cup picante sauce, cream cheese and cumin. Heat through. Remove from heat. Stir in 1/2 cup cheddar cheese. Heat tortillas as directed on package. Spoon mixture into each tortilla. Roll. Place seam side down in 9" x 13" pan. Pour remaining picante sauce evenly over enchiladas. Cover with remaining cheese. Bake 350 degrees about 15 minutes. Serve with sour cream.