Cheesy Chicken Enchiladas

With leftover cooked chicken, this is easy to assemble!

Ingredients

Nonstick cooking spray
1 small onion
1 1/2 cups (8oz.) shredded chicken breast
3/4 cup (3oz.) shredded cheddar cheese, divided
1 jar (16 0z.) salsa
1/2 of and 8 oz. package reduced-fat cream cheese (Neufachatel)
8 (7 or 8 inch) fat free or regular taco-size flour tortillas

Directions

Preheat oven to 350 degrees F.  Spray large nonstick skillet with cooking spray.  Add onion; cook over medium-high heat for 4 to 5 minutes or until tender.  Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese.  Heat and stir for 2 to 3 minutes or until cheeses are meted. 
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.  Place in 13x9 in. (3 quart rectangular) baking dish.  Drizzle with remaining 1 1/4 cups salsa.  Sprinkle with remaining cheddar cheese, cover.  Bake for 15 minutes or until heated through and cheese on top is melted.