Baked Cream Cheese Enchiladas

Aside from my mom's enchilada recipe, this is the next best recipe in my opinion. I found it on the when we first got married. I like that it provides a little twist on a traditional enchilada. It's delicious!

- 4 oz. cream cheese, softened (I use 1/3 fat kind and use a little extra)
- 1/4 c. sour cream (I use FF)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese (I use 1 c. cheddar and 1 c. MJ w/peppers)
- 2 c. shredded cooked chicken (can use a can)
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder)
- salt and pepper
- 4 scallions, thinly sliced
- 12-14 flour or corn tortillas, 6-8 inch

- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.