Brenda's Cream Cheese Chicken Enchiladas

Name: Brenda's Cream Cheese Chicken Enchiladas
Cuisine: American
Ingredients: 5 oz fat free cream cheese, softened; 1/4 cup light sour cream; 1 cup shredded cheddar cheese, divided; 1 cup shredded Monterey jack, divided; 2 can enchilada sauce; 2 cup cooked shredded chicken; 1 cup corn kernels; 4 oz can diced green chilies; 1/2 tsp chili powder; 1/4 tsp cumin; 1 salt and pepper; 4 each scallions, thinly sliced; 1 packages 8-inch whole wheat tortillas

Brenda @cook_3128549

Texas

:chef This was on point according to my daughter!

Brenda @cook_3128549

Texas

:chef This was on point according to my daughter!

Saved

Ingredients

5 ozfat free cream cheese, softened
1/4 cuplight sour cream
1 cupshredded cheddar cheese, divided
1 cupshredded Monterey jack, divided
2 canenchilada sauce
2 cupcooked shredded chicken
1 cupcorn kernels
4 ozcan diced green chilies
1/2 tspchili powder
1/4 tspcumin
1salt and pepper
4 eachscallions, thinly sliced
1 packages8-inch whole wheat tortillas

Saved

Steps

1

Preheat oven to 325°F
2

Spray 9x13 dish with cooking spray.
3

In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.
4

Stir in 1/2 cup of each type of cheese.
5

In second bowl toss together the chicken, corn, green chili's, and half of the scallions.
6

Add the chicken mixture to the cheese mixture and combine well.
7

Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.
8

Spoon the filling into each tortilla, roll the tortilla up and place seam down.
9

Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.
10

Bake for 20-25 minutes or until hot and bubbly.
11

Sprinkle with remaining scallions and serve.