The Humpherys Family

ZZ Cream Cheese Enchiladas USE CARD

Source  Buns in My Oven
Recipe Added:  9/2/2012
5 oz cream cheese, softened
1/4 cup light sour cream
10 oz enchilada sauce
1 cup shredded Cheddar, divided
1 cup shredded Monterrey Jack
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
4 oz diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
4 green onions, thinly sliced
8 8-inch flour tortillas
Preheat oven to 325F. Spray a 9x13 dish. In the bowl of a mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of both cheeses. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper (to taste), green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining onions and serve.
 Websites