Chicken Cheese Enchiladas

I'm not sure this is technically an enchilada dish, but it's still yummy. Thanks to Charity for reminding me of this lost recipe and sending it back from her own files.


Baked chicken cheese enchiladas

4 oz cream cheese softened
1/4 C sour cream (I use light)
2 C salsa
2 C cheddar or monterey kack
2 C shredded cooked chicken
1 C corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper to taste
4 scallions thinly scliced
12-14 soft round 6-8" flour or corn tortillas (blue corn is yummy, but a little harder to have hold together)

1. Preheat oven to 325

2. cream together sourc cream and cream cheese in large mixing bowl

3. stir in 1/2 C salsa and 1 C grated cheese

4. separate bowl toss together chicken, corn, cumin, cayenne, oregano, salt, pepper and half of the scallions

5. Add chicken mixture to cream chees mixture and stir to combine

6. In 9x13 baking dish spread 1/2 C salsa on botton. Place 1/3 C filling in each tortilla and rollup like a burrito and place in baking dish.

7. Pour remaining salsa over the enchiladas. Sprinkle remaining cheese over top.
Bake 20-25 minutes. Sprinkle with remaining scallions.