Chicken Enchiladas

A Family Favorite!

Ingredients:

2 ounces cream cheese, softened

• 1/8 cup sour cream
• 1 cup salsa
• 1 cup shredded cheese (chedder. jack, or similar)
• 1 cup shredded cooked (leftover) chicken
• 1/2 cup frozen corn kernels, thawed
• 1/4 teaspoon cumin
• 1/8 teaspoon dried oregano
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 2 scallions, thinly sliced
• 8 soft 6 to 8 inch tortillas
• 
  
• Directions:

Preheat oven to 325 degrees.  

In a medium bowl, combine cream cheese, sour cream, 1/4 cup salsa and 1/2 cup shredded cheese.    In a 2nd bowl, combine chicken, corn, cumin, oregano, cayenne, salt and pepper, and 1/2 the sliced scallions.  Add the chicken mixture to the cream cheese mixture and stir to combine.

In a baking dish, spread 1/4 cup salsa over the bottom.  Place about 1/3 cup of the filling on a tortilla.  Roll up and place in baking dish, seem side down.  Repeat with remaining ingredients.  

Pour remaining salsa evenly over enchiladas.  Sprinkle cheese over the top.  Bake 20 minutes until hot and bubbly.  Sprinkle with remaining scallions.  Serve warm with additional salsa and sour cream if desired.

Serves 4