1 med. onion
2 tbsp. butter
1 1/2 c. shredded chicken or turkey
1 (12 oz.) jar Piquante sauce, divided
1 (3 oz.) pkg. cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp cheese, divided
8 flour tortillas

Heat oven to 350 degrees Cook and stir onion and butter in large skillet until tender. Stir in chicken, 1/4 cup Piquante 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 12 x 7 inch baking dish. Bake 15 minutes. Makes 4-6 servings.