Fiesta Chicken Enchiladas

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.