• 4 oz cream cheese (half of a brick), softened
  • 1/4 cup sour cream
  • 2 cups enchilada sauce
  • 2 cups grated monterey jack cheese (or your preference)
  • 2 cups shredded cooked chicken (we love Roots brand)
  • 1 cup canned corn kernels
  • 1/2 teaspon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • salte and pepper to taste
  • 4 scallions, thinly sliced
  • 12-14 flour tortillas (8" tortillas are perfect)

These are great!  I’ve made these for so long that I don’t even know where I got the recipe.  Definitely worth a try! :)



Preheat oven to 325.  In a medium bowl, cream together cream cheese and sour cream.  Stir in 1/2 cup enchilada sauce and 1 cup grated cheese.  In 2nd bowl toss together chicken, corn, cumin, cayenne, salt and pepper, and half of scallions.  Add chicken mixture to cheese mixture and stir together.  Spread a 1/2 cup of sauce in the bottom of a 13×9 pan.  Put about 1/3 cup of filling mix in each tortilla and roll.  Place each enchilada seam side down in the pan.  Repeat, using all filling.  Pour remaining sauce over enchiladas.  Bake for 20-25 minutes, adding remaining cup of cheese for the last 5 minutes.  Sprinkle with scallions and serve.