1 sm. onion, chopped
1 tbsp. butter
1 c. shredded, cooked chicken
1/2 c. Pace Picante Sauce
1/2 tsp. ground cumin
1 c. (4 oz.) shredded Monterey Jack cheese
4 flour tortillas (7"-8")
Green onion & radish slices
Dairy sour cream (opt.)

Cook onion in butter until tender but not brown. Stir in chicken 1/4 cup of the picante sauce and cumin; heat through. Remove from heat; stir in 1/2 of the cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in 8" square baking dish. Spoon remaining picante sauce evenly over enchiladas; sprinkle with remaining cheese. Bake at 350 degrees about 15 minutes or until hot. Top with onions, radishes and sour cream, if desired, and serve with additional picante sauce. Makes 2 servings.

Microwave Directions: Cook butter in 8" square glass baking dish at HIGH 1 minute or until melted. Toss onion in butter; cook at HIGH 2 to 3 minutes. Stir in chicken, 1/4 cup of the picante sauce and cumin. Cover with vented plastic wrap; cook at HIGH 3 to 4 minutes or until heated through. Stir in 1/2 cup of the cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in same dish. Spoon remaining picante sauce evenly over enchiladas; sprinkle with remaining cheese. Cover with vented plastic wrap. Cook at HIGH 2 to 3 minutes or until heated through, rotating dish halfway through cooking. Proceed as recipe directs. Makes 2 servings.