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Chicken Enchilada

1 med onion, chopped
2 tbsp chili powder
1 tsp cumin
1 dash cayenne pepper
1/2 cup salsa
3 tbsp sour cream
3 oz cream cheese
1 can refried beans
4 shredded chicken breasts
1 pkg flour tortillas
2 cans enchilada sauce
1 can tomatoes and chilies
1 1/2 cup cheddar cheese

Boil and shred chicken breasts.  Fry onions until tender, add seasonings, salsa,
cream cheese, sour cream, refried beans, shredded chicken and 1 cup cheddar cheese.
Simmer until thick.  Pour 1 can enchilada sauce into bottom of pan.  Spoon two to three
tablespoons of bean mixture onto each flour tortilla, roll and place tortillas into
baking dish.  Pour 1 can enchilada sauce and 1 can tomatoes and chilies over
rolled tortillas in baking dish.  Sprinkle remaining cheese over top.  Bake in 350*
oven for 45 minutes.