Cream Cheese Chicken Enchiladas

by Sheryl

It’s never a terrible time for a party with all the plates which we handle in this life that can lift spirits and spice a bit. Great food is such a fun way to travel the globe when you want a new experience, but not every one of us has the time or extra resources to hop a plane into Mexico’s sunny sands. Why did we not bring those exotic flavors to your home for a holiday? Trying new stuff in the kitchen can be a fun adventure, but we feel confident also knowing that food has some tried-and-true ingredients you can count on any time you deliver a household.

Ingredients:

5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
(4) scallions, thinly sliced
(8 8-inch) flour tortillas

Directions:

1. Preheat oven at about 325 ° C.

2. Blend the cream cheese and sour cream in a medium container. Add over 1/2 tsp sauce. For each type of cheese, stir it in 1/2 cup.

3. Stir the corn, cumin, chili powder, pepper, butter, chicken, and 1/2 scallions together in a second bowl.

4. Spread about 1/2 cup of salsa into the bottom of a baking platter. Place 1/2 cup filling on a tortilla, roll it up, and drop-side down sideways in a dish line. Repeat.

5. Add and pour the remaining salsa over the enchiladas, then scatter to cover them entirely. Sprinkle of cheese over the remainder.

6. Switch the dish to the preheated oven, and bake until hot and bubbly for 25 minutes. Sprinkle and drink mild with remaining scallions.

Tip:

The day before you prepare, you can even assemble them and chill them overnight, or freeze them for one day in a pinch for dinner. It is also a simple recipe if you have to feed a crowd.

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