Cheese & Chicken Enchiladas

I've been making this recipe since college but I think tonight was the first time I made it for the girls. They both asked for seconds (within seconds of me sitting down) so it qualifies as a hit!
And before I share the recipe I also want to share with you the salsa that I use when I'm making recipes the girls will eat. It's chunky, sweet, and not too spicy. It is my absolute favorite jarred salsa. So good you could eat it with a spoon. And, in fact, I have ;)

Here's the recipe and the link to the original. Enjoy!

Cheese & Chicken Enchiladas

http://www.meals.com/Recipes/Cheese--Chicken-Enchiladas.aspx?recipeid=32462

Ingredients

Nonstick cooking spray
1 small onion, chopped
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 ounces) shredded cheddar cheese, divided
1 1/2 cups (12-ounce bottle) chunky salsa, divided
1/2 of an 8-ounce package reduced-fat cream cheese
8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions
Preheat oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted.

Spoon a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted.