Cream Cheese Chicken Enchiladas
"from Buns in My Oven..."
INGREDIENTS
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5 ounces cream cheese, softened
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1/4 cup sour cream
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10 ounces enchilada sauce (canned is just fine)
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1 cup shredded cheddar cheese, divided
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1 cup shredded monterey jack cheese, divided
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2 cups cooked shredded chicken
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1 cup fresh or frozen corn kernels
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4 ounces diced green chiles
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1/2 teaspoon chili powder
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1/4 teaspoon cumin
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Salt and pepper
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4 scallions, thinly sliced
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10 8-inch flour tortillas
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