1 med. onion, chopped
1 1/2 c. shredded cooked chicken
1 (12 oz.) jar picante sauce, divided
8 flour tortillas (6 inch)
1 (3 oz.) pkg. cream cheese, cubed
1 tsp. ground cumin
2 c. (8 oz.) Cracker Barrel shredded extra sharp cheddar cheese, divided

Heat oven to 350 degrees. Cook and stir onion in butter in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, cumin; cook until thoroughly heated. Stir in 1 cup cheddar.

Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12x7-inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes. Makes 4-6 servings.