Baked Chicken and Cheese Enchiladas

By carol gorman

Ingredients

• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/4 cup light sour cream
• 2 cups salsa, divided
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided
• 2-1/2 cups shredded cooked chicken
• 1 cup frozen corn, thawed
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 10 small whole wheat tortillas

Preparation

Step 1

Heat oven 325°F.

Mix cream cheese and sour cream in mixing bowl. Stir in 1/2 cup each salsa and shredded cheese. Add chicken, corn, cumin and cayenne. Mix well.

Spread 1 cup salsa in bottom of 13x9-inch baking dish. Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up. Place seam-sides down on top of salsa. Pour remaining salsa evenly over enchiladas. Sprinkle with remaining shredded cheese.

Bake 20 to 25 min. or until heated through and golden brown.