1 medium onion, chopped
2 tbsp. butter
1 1/2 c. shredded, cooked chicken
1 c. Pace picante sauce
1 (3 oz.) pkg. cream cheese, cubed
1 tsp. ground cumin
1 1/2 c. (6 oz.) shredded Cheddar cheese
Vegetable oil
8 corn tortillas
Green onions, chopped

Cook onion in butter until tender, but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese, and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot, but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place, seam side down, in 12 x 7 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.