1 med. onion, chopped
2 tbsp. butter
2 c. shredded, cooked chicken
1 c. picante sauce, divided
1/4 tsp. ground cumin
2 c. or 8 oz. shredded Monterey Jack cheese
6 whole wheat tortillas
Chopped tomatoes and lettuce for garnish

Cook onion in butter until tender but not brown. Stir in chicken, 1/2 cup picante sauce and cumin; heat through. Remove from heat; stir in 1 cup of the cheese.

Spoon about 1/2 cup chicken mixture down the center of tortillas. Roll up and fold in the ends. Spoon remaining picante sauce evenly over enchiladas; sprinkle with remaining cheese. Bake covered in oven at 350 degrees about 15 minutes. Top with chopped lettuce and tomatoes, sour cream, and more picante sauce.