Cheese and Chicken Enchiladas

1 medium onion, chopped
1 pkg. (3 oz.) Cream cheese, cubed
2 tbsp. butter or margarine
1 tsp. ground cumin
1 1/2 cups shredded cooked chicken or turkey
2 cups Shredded Sharp-White Cheddar Cheese
1 1/2 cups Picante Sauce, divided
8 flour tortillas (6 inch)

COOK and stir onion in butter in saucepan on medium heat for 2 minutes. Add chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat thoroughly, stirring occasionally. Stir in 1 cup of the cheese. SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 12x8-inch baking dish. Top with remaining picante sauce and 1 cup cheese. BAKE at 350F for 15 minutes.

Weight Watchers Points: not yet calculated please check back!