INGREDIENTS

1 onion, chopped
2 tbsp. butter (can get by using less if you want to keep low fat)
1 tsp. cumin
8 oz. cream cheese (low fat works okay also, but not fat-free)
3-4 chicken breasts, pre-grillled and diced up or shredded (about 2 lbs.)
1 c. bottled salsa
8 oz. Velveeta (low fat will work)
1 package small-medium tortillas (can use corn, we prefer the wheat, low carb, low cal ones)

INSTRUCTIONS

1. Grill chicken ahead of time (or use leftovers) and dice, shred, or cut into the bite size your family prefers. (I think it's better when you have time to shred it by pulling it apart)

2. Heat oven to 350 degrees.

3. Prepare a baking dish (the width of the tortillas) by spraying with cooking spray or lining with foil.

4. In large saucepan, sautee onion in butter until translucent. Stir in cumin.

5. Add cream cheese and cook over low-medium heat until the chunks are melted.

6. Add chicken and 1/2 c. salsa. Add 4 oz. Velveeta. Remove from heat.

7. Divide the mixture in how ever many tortillas you want to use. I like to divide it into about 9-10 so they aren't too full.

8. Wrap mixture in the tortillas one by one and place them seam side down in the baking dish. They should fit tightly in the dish against the sides.

9. Melt remaining 4 oz. Velveeta and 1/2 c. salsa and pour over tops of tortillas prior to baking.

10 Bake at 350 ° F 20-30 minutes or until it looks done.