| | Directions | | Heat oven to 350°. Cook onions in butter in a large skillet, until tender. Stir in chicken, 1/2 C. Picante sauce and cumin. Cook until thoroughly heated. Stir in 1 C. cheese. Spoon 1/3 C. of mixture in center of each tortilla, roll up. Place seam-side down in 12X7 baking dish. Top with remaining Picante sauce and cheese. Bake for 15 minutes. Serve with Lipton Spanish Rice. |
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| Ingredients | | - |  | 1 chopped onion (medium) |
| - | | 2 tablespoons butter |
| - | | 1 1/2 cups shredded cooked chicken |
| - | | 1 - 12 ounce jar Picante sauce |
| - | | 1 - 3 ounce pkg cream cheese, cubed |
| - | | 1 teaspoon ground cumin |
| - | | 2 cups shredded Mexican cheese |
| - | | 8 flour tortillas |
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