Chicken Enchiladas

This is my aunt's recipe, and it's one of my favorite dishes. It's usually the first dish I make when I move into a new place. Partly so I can have tasty leftovers while I'm busy unpacking. With the amounts listed below it makes a LOT of enchiladas. They keep really well, so I like to have extras to take to work throughout the week. You can cut the recipe in half and still have enough to feed 4-6 people.

Chicken Enchiladas
Get This:
-6 Boneless Skinless Chicken Breasts
-3 bricks of cream cheese
-One yellow onion
-1 large can of Old El Paso Enchilada Sauce (I use Medium)
-1 tsp. Cummin or Garlic (optional)
-1 tsp. Chili Powder (optional)
-Cheese (amount varies depending on how much, if any cheese you want to use)
-2 packages Soft Flour Tortilla Shells

Do This:
- Cook/cube chicken (I usually shred the chicken using a fork, I don't like chicken chunks!)
- Saute in pan once diced onion
- Add 1 tsp. cummin or garlic/1tsp. Chili powder
- Add chicken
- In microwave soften cream cheese
- Add to chicken mixture
- Add 2-3Tbsp enchilada sauce
- Grease Fry pan; Warm both sides of the tortilla in oil (You can skip this step if you like, it doesn't make much of a difference to me)
- Spoon chicken mixture in shells
- Top with cheese
- Roll up (I leave the ends open, or you can roll them burrito style)
- In a pan spread 2-3Tbsp. each sauce in bottom
- Put rolls in, top with sauce
- Top with cheese
- Bake at 350 for 15 minutes