5 ounces of softened cream cheese.
¼ cup of sour cream.
2 cups of prepared salsa.
1 cup of shredded cheddar cheese, divided.
1 cup of shredded pepper jack cheese, divided.
2 cups of cooked shredded chicken.
1 cup of thawed frozen corn kernels.
½ tsp of chili powder.
¼ tsp of cumin.
Salt and pepper.
4 thinly sliced scallions.
8 I inch flour tortillas.
Beat together the cream cheese and sour cream until creamy and mix in ½ cup of salsa and ½ cup of each type of cheese.
In a separate bowl, mix together the chicken, corn, cumin, chili powder, salt, pepper and half of the scallions. Mix together the two mixture until well combined.
In a baking dish, spread ½ cup of salsa and place ⅓ to ½ cup of filling on a tortilla. Roll up and place on the baking dish. Continue with the rest of tortillas.
Once done with all the tortillas, pour the rest of the salsa over the top and sprinkle the cheese left.
In a preheated oven to 325° bake for 20 to 25 minutes and sprinkle with the rest of scallions before serving.
Easy, peasy and cheesy! My children love these enchiladas so much. I save the leftovers in an airtight container for the next day if there’s any left!