Filed under Main DishesIngredients
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups salsa verde
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
1/4 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
3 green onions, sliced
2 cups cooked, shredded chicken
1 cup frozen corn, thawed
8 (8-inch) flour tortillas
Preheat oven to 350 degrees. In a medium bowl, stir together cream cheese, sour cream, salsa verde, 1/2 cup cheddar cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions. Remove 2 cups of the cream cheese mixture to another bowl; set aside. To the remaining mixture, add the shredded chicken and corn; mix well. Spray a 9x13 inch pan with non-stick cooking spray. Spread a thin layer of the reserved sauce over the bottom of the pan. Place about 1/3 cup of the chicken and corn filling in each tortilla. Roll up and place in the prepared pan, seam side down. Spread the rest of the reserved cream cheese sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese. Bake, covered for about 20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden. Garnish with additional chopped green onions, if desired.
In the words of my 12 year-old, "this might just be the best enchilada recipe you've ever tried, and you've made a lot of enchiladas." That pretty much sums up the goodness of these cheese, creamy, slightly spicy enchiladas. They were amazing! Between mouthfuls, everyone kept telling me how good they were. And I confess, I was warming up some leftovers within hours of finishing dinner. We love green salsa around here, but I'm sure they'd be quite tasty with regular salsa if you don't have salsa verde on hand. Regardless of your salsa preference, these are sure to become a favorite!
Who Dished It Up First
Adapted from Cassie Craves.