Chicken Enchiladas

Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
1 Tblsp. oil
1 lb. boneless, skinless chicken breast, cooked, shredded
1 1/2 cups salsa, divided
4 oz. cream cheese
1 Tblsp. cilantro, chopped
1 tsp. ground cumin
1 cup shredded cheddar & monterey jack cheese, divided
1 4oz. can chopped green chilies, drained
Flour tortillas

Cook and stir onion and garlic in oil in large skillet on medium heat 2 minutes.
Add chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin. Cook until heated through, stirring occasionally.
Add 1/2 cup shredded cheese and green chilies; mix well.
Spoon about 1/3 cup chicken mixture onto each tortilla; roll up.
Place, seam side down, in 13x9 inch baking dish; top with remaining 1 1/4 cups salsa and 1/2 cup of cheese.
Bake at 350 for 15-20 minutes or until heated through. Makes 4 servings.