CREAM CHEESE CHICKEN ENCHILADAS
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn
works just fine, 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
Preheat the oven to 325 degrees. Spray a 913 dish with cooking spray.
In the bowl of your mixer cream together the cream
cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type
of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt and
pepper, green chiles, and half of the scallions. Add the chicken mixture to the
cheese mixture and combine well.
Spread about half of the remaining enchilada sauce in the bottom of the baking
dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the
baking dish with the seam down. 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. Sprinkle with the remaining scallions and
serve.
Makes 12-15 servings