1 med. onion
2 tbsp. butter
2 c. shredded cooked chicken
1 c. picante sauce
1 tsp. ground cumin
2 c. shredded Monterey Jack cheese
8 flour tortillas (7 to 8 inches)
Green onions, sliced
Radishes, sliced
Sour cream (optional)

Cook onion in butter until tender, but not brown. Stir in chicken, 1/2 cup picante sauce and cumin, heat through. Remove from heat. Stir in 1 cup cheese. Spoon about 1/8 of the chicken mixture down the center of each tortilla; roll up. Place seam side down in 13 x 9 inch baking dish.

Spoon remaining picante sauce over enchiladas, sprinkle with remaining cheese. Bake at 350 degrees for about 15 minutes or until hot. Top with onions and radishes and sour cream, if desired and serve with additional picante sauce. 4 servings.