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 the oven to 325F.
-In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
-Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
-Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
-Sprinkle with the remaining scallions and serve.
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 the oven to 325F.
-In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
-Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
-Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
-Sprinkle with the remaining scallions and serve.