Enchiladas are something that’s perfect for family dinner nights for a variety of reasons. They have a chicken and a corn filling that’s insanely rich, and with a yummy gooey cheddar cheese and salsa mixture, you literally can’t go wrong.
5 oz cream cheese, softened
1/4 cup sour cream
1 (16 oz) jar prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 cups cooked, shredded chicken
1 cup frozen corn kernels, thawed
4 green onions, thinly sliced, divided
8 (8-inch) flour tortillas
1.Get your oven set up by preheating this to 325. While it’s heating up, spray a baking dish with cooking spray that’s nonstick. Put that aside
2.Get a bowl that’s medium-sized, and then put the sour cream and the cream cheese together. Then, stir in at least half a cup of the salsa, and then half a cup of the cream cheese, half a cup of the pepper jack cheese, then the cumin and the chili powder. Make sure everything that you use is properly stirred so that it’s combined.
3.Put in the chicken, half of the green onions, and the corn together inside this once everything is in there, and then combine it one last time.
4.Take half a cup of the salsa and put it at the bottom, then half a cup of the chicken mixture on the center of the tortillas. Put it there, roll this up, and then put it inside your baking dish, with the seam downside, then repeat this with half a cup and half a cup of the chicken mixture with the rest of the tortillas, making it a filling.
5.Take the rest of the salsa that remains and pour this right over the enchiladas.