Chicken and Cheese Enchiladas

1 small Onion, chopped
1 1/2 cups cooked, shredded chicken breast (pre-packaged, leftover rotisserie, poached)
3/4 cup shredded cheddar cheese, divided
1 jar (16 ounces) Salsa
1 8-oz pkg reduced non-fat cream cheese
8 taco size tortillas (7 or 8 inch)

1. Preheat oven to 350.
2. Saute chopped onion in frying pan for 4-5 minutes, or until tender. Let cool.
3. Place shredded chicken, 1/2 cup cheddar cheese, 3/4 cup salsa, and cream cheese in bowl. Add onions. Mix well.
4. Spoon 1/3 cup of mixture down the center of each tortilla and roll up.
5. Place in 13x9 baking dish.
6. Drizzle with remaining 1 1/4 cups salsa and sprinkle remaining cheddar cheese.
7. Cover and bake for 15 minutes.

Cornbread Taco Bake

Ingredients
1lb browned ground beef
2oz taco seasoning mix
15oz canned vegetarian chili with beans
2 C shredded mexican cheese
2 pkg (8.5oz each) corn muffin mix
11oz Mexi-Corn (sometimes called Fiesta Corn), drained

Directions
Pre-heat oven to 375*
Mix beef and taco seasoning according to package directions
Stir in chili and 1 cup of cheese
In separate bowl, prepare corn muffin mix according to package directions
Stir in mexi-corn and remaining 1 cup of cheese.
Spoon ground beef mix onto bottom of 9x13 dish
Top with cornbread mix
Bake for 15-20min