Ingredients:
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas
Directions:
-Preheat oven 325 degrees.
-In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
- Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
-Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
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