Sauté onions in butter until nearly translucent.
Add chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well.
Add cream cheese, spices, ¼ - ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese & ¼ cup cilantro. Mix well over low heat.
Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9x13 glass baking dish.
Cover with remaining cheddar cheese.
Bake at 350 degrees until cheese starting to brown approx 12-15 minutes.
Serve smothered in Rocky Mountain Salsa & sprinkled with remaining cilantro.
Amounts of cheddar cheese, salsa & cilantro is as desired with this recipe.