1 med. onion, chopped
2 tbsp. butter
1 1/2 c. shredded cooked chicken (about 1 lg. whole breasts)
1 c. Pace picante sauce
1 (3 oz.) pkg. cream cheese, cubed
1 tsp. ground cumin
1 1/2 c. (6 oz.) shredded Monterey Jack or Cheddar cheese
Vegetable oil
8 corn tortillas
Green onion slices

Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup shredded cheese. Heat about 1/2 inch of oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.

Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in a 7x12 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake for 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Serves 4.