Cream Cheese Chicken Enchiladas

1 medium onion chopped
2 T. butter or marg.
4-6 oz. cream cheese
1 1/2 cups shredded chicken (4-6 breasts)
1 1/2 cups picante sauce or enchilada sauce
1 cup shredded cheese
6-8 flour tortillas

Cook onion in butter on medium for 2 minutes. Add 1/4 cup picante sauce and cream cheese. Stir until combined. Remove from heat and add chicken. Spoon into tortillas and top with remaining sauce and cheese. Bake at 350 for 15-20 minutes.