Mexican Recipes from www.EagleKnights.com

Cheese and Chicken Enchiladas

   1      medium        onion -- or green pepper
   2      T             margarine
   1 1/2  cups          cooked chopped chicken or turkey
   1 1/2  cups          salsa -- divided (use mild
                        or hot, according to your preference)
   8      oz            cream cheese
   1      t             cumin
   2      cups          cheddar cheese -- grated, divided
   8      6 in          flour tortillas

Heat oven to 350F - 180C. Cook and stir onion in margarine over medium heat for 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar. Spoon about 1/3 cup chicken mixture in centre of each tortilla and roll up. Place seam side down in a
12 x 8 baking pan. Top with remaining salsa and cheese. Bake 20 minutes. Can be made ahead and baked before serving.

Edmonton Journal Reader's Favourites, 1996. It's easy and very tasty.