Creamy Chicken Enchiladas

Haven't posted a recipe for a while, so I finally made a good dinner, and remembered to photograph it! Am having a much better day than yesterday. I was so tired yesterday from jetlag, and was totally disfunctional. My eating was horrible too, and I had no self-control. I had nothing to say about Skinny Habits.

Today, I woke up and worked out immediately, before I could get distracted. Then we met up with a couple of friends at Disneyland, and walked around the park a ton. That had to be good. It was my night to cook in our dinner club, so I had to make something easy, and this recipe is perfect when you need to whip something yummy up fast.

8 Servings/6 Pts. ea.

1 cup chopped onion
16 oz. shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1 cup salsa
3 oz. 1/3-less-fat cream cheese
1/2 tsp. ground cumin
8 flour tortillas (Find ones that are 2 pts. each for this recipe)
1 1/2 cups enchilada sauce

Preheat oven to 350*F. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, cheese, salsa, cream cheese, and cumin. Cook 3 minutes or until hot, stirring constantly. Separate 1/2 C of the shredded cheese and put aside. Dip each tortilla in enchilada sauce, coating. Shake off excess. Place about 1/2 cup of the chicken mixture down the center of each tortilla, and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour any remaining enchilada sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 30 minutes or until sauce is bubbly and cheese is melted.