1 med. onion, chopped
2 tbsp. butter
1 1/2 c. shredded, cooked chicken
1 c. picante sauce
1 (3 oz.) pkg. cream cheese
1 tsp. cumin
1 1/2 c. shredded Monterey Jack & cheddar cheese
Vegetable oil
8 corn tortillas

Cook onion and butter until tender, not brown. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Blend well by hand. Remove from heat and stir in 1/2 cup shredded cheese.

In small skillet, heat 1/2" oil until hot, not smoking. Fry tortillas individually on each side, approximately 7 to 10 seconds on each side.

Place 1/3 cup mixture of chicken in each tortilla. Place in pan seam side down. Place remaining sauce and cheese over tortillas. Bake at 350 degrees for 15 minutes. Serve with Spanish Rice.