Ingredients
- 5 oz reduced fat cream cheese, softened
- 1/4 c light sour cream
- 10 oz can enchilada sauce
- 1 c shredded cheddar cheese, divided
- 1 c shredded monterey jack cheese, diveded
- 2 c cooked shredded chicken
- 2 c frozen corn kernels, thawed
- 4 oz can diced green chiles
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt and pepper
- 4 scallions, thinly sliced
- 8 (8-inch) whole wheat tortillas
Preparation
Step 1
Preheat oven to 325 degrees. Spray a 9x13 inch 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 c 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 o the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with seam side down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.