1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 C salsa, divided
4 oz. cream cheese, cubed
1 T chopped cilantro
1 t. ground cumin
1 C shredded cheese (Cheddar & Monterey Jack is yummy)
8 flour tortillas
1) Heat oven to 350
2) Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 C salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 C shredded cheese; mix well.
3) Spoon about 1/3 C chicken mixture down center of each tortilla; roll up. Place seam-sides down in 9x13 pan sprayed with cooking spray; top with remaining shredded cheese and salsa.
4) Bake 15 to 20 min or until heated through.