Cream Cheese Chicken Enchiladas
5 ounces cream cheese, softened
1/4 cup sour cream
1 (10 ounce) can enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded colby & monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup whole kernel corn, drained
1 (4 ounce) can diced green chiles
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
4 green onions, thinly sliced
8 (8-inch) whole wheat tortillas
Preheat oven to 325 degrees F. Prepare a 9 x 13-inch baking dish by spraying with cooking spray. Using an electric mixer, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of shredded cheese. In a separate bowl, toss together the shredded chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the green onions. Add the chicken mixture to the cheese mixture and combine.
Spread about half of the remaining enchilada sauce in the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll it up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining shredded cheese. Bake for 20 - 25 minutes or until hot and bubbly. Sprinkle with the remaining green onions and serve.
Roll the filled tortillas up and place seam side down in the prepared baking dish. Pour enchilada sauce over the top, then sprinkle with shredded cheese. Bake for 20 - 25 minutes.
Sprinkle with remaining green onions and serve. Delicious.