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Home » » CREAM CHEESE CHICKEN ENCHILADAS YUMMY

CREAM CHEESE CHICKEN ENCHILADAS YUMMY


ingredients

6 oz. reduced fat cream cheese softened
1/4 cup light sour cream
12 oz. can of enchilada sauce
1 cup shredded cheddar cheese divided
1 cup shredded monterey jack cheese divided
3 cups cooked shredded chicken
1 cup frozen corn kernels thawed -canned corn works just fine, but drain it first-
5 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
3 scallions thinly sliced
9 (9-inch) whole wheat tortillas

directions

preheat the oven to 320 degrees spray a 10×12 dish with cooking spray
in the bowl of your mixer cream together the cream cheese sour cream and 1/2 of the enchilada sauce stir in 1/2 cup of each type of cheese
in a second bowl toss together the chicken corn cumin chili powder salt and pepper green chiles and half of the scallions add the chicken mixture to the cheese mixture and combine well
spread about half of the remaining enchilada sauce in the bottom of the baking dish
spoon the filling into each tortilla roll the tortilla up and place in the baking dish with the seam down pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese bake for 25-30 minutes or until hot and bubbly sprinkle with the remaining scallions and serve

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