These cream cheese enchiladas that I found on Pinterest looked way too good not to try! A while back, I made a different Pinterest enchilada recipe that had green chiles in it. Brian and I both loved it, but the kids...not so much. When I saw this one without the chiles, I decided to give it a whirl.
They really turned out pretty good! We all thought they were great (except Claire who doesn't really like anything but chocolate).
Ingredients
| 5 | ounces cream cheese, softened |
| ¼ | 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 |
| ½ | teaspoon chili powder |
| ¼ | teaspoon cumin |
| Salt and pepper | |
| 4 | scallions, thinly sliced |
| 8 | 8-inch flour tortillas |
Directions
1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in
1/2 cup salsa. Stir in 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 scallions. Add the chicken mixture
to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3
to 1/2 cup filling on a tortilla, roll up and put in dish seam side
down. Repeat process for 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 20 to 25 minutes until hot and
bubbly. Sprinkle with the remaining scallions and serve warm.
So we agreed it was worth making again!
Original Pinterest link here
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