Chicken and Cheese Enchiladas

Jennifer B

1 medium onion, chopped
1 red pepper, chopped
2 tablespoons margarine
1½ cups cooked chicken, shredded
1 jar picante sauce (I use a bit more)
3 ounces cream cheese
1½ teaspoons ground cumin
2 cups Cheddar cheese, shredded
8 flour tortillas

Heat oven to 350 degrees. Cook and stir onion and red pepper in margarine in large skillet until tender. Stir in chicken, ¼ cup picante sauce (this is where I usually use more about ½ cup), cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Put ⅓ cup mixture in center of each tortilla, and roll up. Place seam-side down in 12 X 7 inch baking dish. Top with remaining picante sauce and cheese. Yield: 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.