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

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 and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Spoon about 1/3 cup mixture in center of each tortilla; roll up. Place seam side down in 12x7 inch baking dish. Top with remaining sauce and cheese. Bake 15 minutes. Serves 4-6.