Fiesta Chicken Enchiladas

This recipe is easy and so good. I always double it and put one in the freezer. 

Fiesta Chicken Enchiladas
1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup salsa, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)
HEAT oven to 350°F.

COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.