Baked Chicken and Cheese Enchiladas
Baked Chicken and Cheese EnchiladasThis looks like more work than it is, it is actually really easy and a fam favorite....My Canadian family doesn't eat much Mexican food (which is a bummer for me, cuz i love it) but this one they like... Enjoy....
Ingredients:
4oz Garlic and Herb Cream Cheese
1/2 c sour cream
2 c prepared Salsa
2 c grated cheddar or monterey jack cheese
2 C shredded cooked chicken just pick one up at the grocery store and shred it..
1 cup frozen corn kernels
1/2 c of cumin
1/4 tsp dried oregano
1/4 tsp cayenne
4 scallions thinly sliced
12 to 14 soft round 6 to 8 inch flour or corn tortillas
Preheat oven to 325 degrees
In a medium bowl cream togehter the cream cheese and the sour cream, Stir in 1/2 c of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss togther the chicken, corn, cumin, cayenne, salt, pepper and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top, Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
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