This recipe calls for shredded cooked chicken.  You can either use approximately 3 cooked chicken breast fillets or do what I do and take the easy way out.  Buy Tyson (or another brand) oven roasted diced chicken breasts.  You may need to shred them a bit more before measuring.

1 medium onion, chopped

2 tablespoons butter or margarine

1 1/2 cups shredded cooked chicken

12 ounces Pace Picante sauce, divided

3 ounces Philadelphia Cream Cheese, cubed

1 teaspoon ground cumin

2 cups (8 ounces) shredded extra sharp cheddar cheese, divided

8 flour tortillas (6 inch wide)

Heat oven to 350 degrees.  Melt butter in large skillet and cook onion until tender.  Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin.  Cook until thoroughly heated.  Stir in 1 cup cheddar cheese.  Spoon about 1/3 cup chicken mixture in center of each tortilla.  Roll up and place seam side down in 12 x 7-inch baking dish.  Top with remaining picante sauce and then remaining cheddar cheese.  Bake for 15 minutes.

Next Month:  Apple Dumplings 

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