CREAM CHEESE CHICKEN ENCHILADAS
5 Oz. reduced fat cream cheese, softened
1/4 C. light sour cream (or plain Greek yogurt)
10 Oz. can of enchilada sauce
1 C. shredded cheddar cheese, divided
1 C. shredded monterey jack cheese, divided
2 C. cooked shredded chicken
1 C. frozen corn kernels, thawed (canned corn works, but drain it first)
4 Oz. can diced green chiles
1/2 Tsp. chili powder
1/4 Tsp cumin
Salt and pepper
4 Scallions, thinly sliced
8 (8-Inch) whole wheat tortillas
HOW TO MAKE:
1-Preheat oven to 325 degrees.
2-Spray a 9×13 dish with cooking spray.
3-In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce.
3- Stir in 1/2 cup of each type of cheese.
4-In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
5-Add the chicken mixture to the cheese mixture and combine well.
6-Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
7-Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down.
8-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.
9-Sprinkle with the remaining scallions and serve.
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