Creamy Chicken Rollups

Creamy Chicken Rollups
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  1. 4 cups cooked, shredded chicken
  2. 1 medium onion, diced
  3. 1 Tbsp butter or margarine
  4. 12 oz. cream cheese
  5. 2 cups salsa
  6. 1 Tbsp cumin
  7. 10 flour tortillas
  8. 1 can enchilada sauce
  9. 2 cups shredded cheddar cheese
  10. 2 green onions, sliced (optional)
  11. 1 small tomato, chopped (optional)
  1. Preheat oven to 350 degrees F. Melt butter or margarine over medium heat and saute onion until translucent and slightly browned. Add chicken, cream cheese, salsa and cumin. Stir until combined and cream cheese is melted. Remove from heat. Pour 1/3 of enchilada sauce in bottom of 9x13 baking dish. Fill each tortilla with 1/2 cup chicken mixture and roll like a cigar. Place seam side down on enchilada sauce. Cover with remaining enchilada sauce and top with shredded cheese. Bake uncovered or 30-40 minutes or until hot and cheese is melted and golden brown. Garnish with sliced green onions and tomato.