Preparation time: 10 minutes. Cooking time: 15 minutes.

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

Heat oven to 350 degrees F.

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 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 to 6 servings.