Wednesday, March 16, 2011

Cream Cheese Chicken Enchiladas

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 green onions, thinly sliced
5 burrito size flour tortillas

1.Preheat oven 325 degrees.

2.In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa and 1/2 cup of each type of cheese.


3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the green onions. Add the chicken mixture to the cheese mixture and stir to combine.

4.Spread 1/2 cup salsa in the bottom of a baking dish. Place 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat with remaining tortillas.

5.Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 25 to 30 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
I go this recipe off of she has some great yummy food on her site.

1 comment:

  1. Thanks for the shout-out! I'm so glad you liked these...They're my favorite enchiladas!


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