Cream Cheese Chicken Enchiladas

Name: Cream Cheese Chicken Enchiladas
Ingredients: 5 ounces cream cheese, softened; 1/4 cup light sour cream; 10 ounces enchilada sauce (canned is just fine); 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. diced green chiles (I used the tiny can you get by the taco sauce); 1/2 teaspoon chili powder; 1/4 teaspoon cumin; Salt and pepper; 4 scallions, thinly sliced; 8 8-inch flour tortillas

Cream Cheese Chicken Enchiladas was pinched from <a href="http://www.bunsinmyoven.com/2010/08/20/cream-cheese-chicken-enchiladas/" target="_blank">www.bunsinmyoven.com.</a>

INGREDIENTS

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5 ounces cream cheese, softened

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1/4 cup light 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 frozen corn kernels, thawed (canned corn works just fine, but drain it first)

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4 oz. diced green chiles (I used the tiny can you get by the taco sauce)

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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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8 8-inch flour tortillas

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