5 oz. room temperature cream cheese (I used reduced fat)
a quarter cup of sour cream (or plain Greek yogurt)
10 oz. enchilada sauce can
3/4 cup cheddar cheese, shredded, split
3/4 cup Monterey jack cheese, shredded, divided
1/2 cup cotija cheese, shredded (or more of the above cheeses)
2 cups shredded cooked chicken (I used a rotisserie)
1 cup thawed frozen corn kernels (or canned, drained)
green chiles, diced, 4 oz.
a half teaspoon of chili powder
1 tblsp cumin
seasoning with salt and pepper
4 finely sliced scallions
8 flour tortillas (8 inches) (I used whole wheat)
Preheat the oven to 325 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray.
Cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce in a large mixing bowl. 1/2 cup cheddar and monterey jack cheese, combined
Toss the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions in a second bowl. Combine the chicken and cheese mixture in a large mixing bowl.
In the bottom of the baking dish, spread approximately half of the leftover enchilada sauce (1/4 of the can).
Fill each tortilla with the filling, roll it up, and set it seam-side down in the baking dish. Over the top of the filled tortillas, pour the remaining enchilada sauce and sprinkle with the remaining cheeses. Preheat oven to 350°F and bake for 20-25 minutes, or until hot and bubbling. Serve with the remaining scallions sprinkled on top.