Cheesy Chicken Enchiladas
In medium skillet, heat oil over medium-high heat. Add onions; sauté until softened (about 2-3 minutes). Remove from heat; cool slightly.
In large mixing bowl, combine onions, chicken, 1 cup cheese, sour cream, chiles, chili powder and salt; set aside. In small bowl, combine salsa, water and cumin.
Spread ½ cup salsa in bottom of a greased 13x9-inch baking dish. Divide chicken mixture among tortillas; roll-up tortillas and place, seam-side-down, in baking dish. Pour remaining salsa over top; sprinkle with remaining cheese.
Bake, uncovered, in a preheated 350°F oven 30 minutes or until bubbly. Serve with additional sour cream, if desired.
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