Sunday, April 10, 2016

chicken






What You'll Need


  • five ounces cream cheese, softened
  • 1/4 cup sour cream
  • two cups prepared salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • four scallions, thinly sliced
  • eight 8-inch flour tortillas
  • one cup shredded cheddar cheese, divided
  • one cup shredded pepper-jack cheese, divided
  • two cups cooked shredded chicken
  • one cup frozen corn kernels, thawed


How to Make It

  • Preheat oven 325 degrees.
  • In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
  • In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
  • Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a 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.
  • Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
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