Enchiladas??? Yes, I think so!!!!!!

My favorite food?? Chinese. But that is besides the point. LOL My other favorite?? MEXICAN. Now tacos are easy, and fajitas a cinch. But enchiladas.....oh my.....they make me happy and I used to only eat them in a resturant because *I thought* they were hard to make. NONSENSE!! These are so easy......and cheesy......I rhyme all the time......see there......oops I did it again. LOL

So, without further ado'.....here is my recipe for Creamy Chicken Enchiladas *heaven*
This dish serves 4, or 1 big huge yummy portion. LOL Just kidding.....no I'm not. Step away from the enchiladas Amy!!! Woah girl. Step away.

Creamy Chicken Enchiladas
(serves 4)

1 T butter
1 1/2 cups cooked shredded chicken
1 cup picante sauce (or salsa)
3/4 tsp ground cumin
1 medium onion, chopped
3 oz. cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
8- medium sized flour tortillas

Saute' the onion in butter until tender. Add chicken, 1/4 cup picante sauce, cream cheese and cumin. Heat through and remove from the heat. Stir in 1/2 cup shredded cheese. Soften tortillas in the microwave. Spoon chicken mixture down the center of the tortillas. Roll up and place seam side down in a baking dish. Spoon remaining sauce over enchiladas and top with remaining 1 cup of cheese. Bake at 350 degrees for 20-30 minutes.