Chicken Enchiladas

Preparation

1. Preheat oven to 425 degrees. Coat a 2-quart glass casserole dish with cooking spray or butter.
2. Brown chicken until juices run clear, drain, cool and shred. (Or use purchased rotisserie chicken.)
3. In same skillet, heat minced green onions over medium heat. Add shredded chicken, cumin, cream cheese and 2/3 cup of salsa.
4. Mix well and cook over low heat until cream cheese is melted.
5. Add 1 cup shredded cheddar and cook until bubbly.
6. Warm tortillas in the microwave 45 seconds on high power.
7. Working with one tortilla at a time, brush both sides of a tortilla with the melted butter.
8. Spread 1/2 cup of the chicken mixture on one side of the tortilla. Sprinkle with 2 tablespoons of Mexican blend shredded cheese, roll the tortilla and place seam side down in prepared casserole dish.
9. Repeat procedure until chicken mixture is gone. Spread remaining salsa and cheeses on top of tortillas.
10. Bake for 20 minutes until hot and bubbly.