Ingredients:
- 4 oz. cream cheese, softened (I use 1/3 fat kind)
- 1/4 c. sour cream (I made it without because I did not have any on hand and it tasted great)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese (I used 2 c. MJ w/peppers which made it spicy)
- 2 c. shredded cooked chicken (can use a can)
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder to make it not too spicy)
- salt and pepper
- 4 scallions, thinly sliced (I used a yellow onion inside and no onion on top)
- 12-14 flour or corn tortillas, 6-8 inch
Directions:
- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn or flour 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. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-30 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
- 4 oz. cream cheese, softened (I use 1/3 fat kind)
- 1/4 c. sour cream (I made it without because I did not have any on hand and it tasted great)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese (I used 2 c. MJ w/peppers which made it spicy)
- 2 c. shredded cooked chicken (can use a can)
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder to make it not too spicy)
- salt and pepper
- 4 scallions, thinly sliced (I used a yellow onion inside and no onion on top)
- 12-14 flour or corn tortillas, 6-8 inch
Directions:
- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn or flour 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. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-30 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
(adapted recipe from http://whatsonmymenu.blogspot.com)
We love Mexican dishes in our home and it is nice to have another enchilada recipe that is a little different to vary it up. :)
