1 medium chopped onion
2 tbsp. butter
1 1/2 c. shredded cooked chicken
1 (12 oz.) jar picante sauce
1 (3 oz.) pkg. cream cheese
1 tsp. cumin
2 c. shredded sharp Cheddar cheese
8 (6-inch) flour tortillas

Heat oven to 350°F. Cook 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 shredded cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up and place seam side down in a lightly greased 13 x 9 pan. Top with remaining picante sauce and cheese.

Bake 15 minutes.