So I fell off the blogging train for awhile there. I, umm, got lazy. I also got obsessed with Phillippa Gregory which lead to an obsession with The Tudors and well, when you spend all day and night reading and/or watching historical fiction, that leaves little time for things like blogging. Or cleaning. Or anything really.
Anyway, I made these enchiladas last night and then my husband came home after PT this morning and was all, “When are you blogging those enchiladas? Are you doing it today? When are you doing it?!” so here we are. They’re that good. He wants to share the recipe with everyone he knows apparently.
This was such a quick meal too. Last time we had the grill on, I had my husband cook a couple extra pieces of chicken for me specifically for these and that made it even quicker. You could do the same or even pick up a rotisserie chicken.
Seriously good, I promise. I’m really loving the sweet, sweet corn paired with spices right now and this was the perfect example of that.
Cream Cheese Chicken Enchiladas
- 5 ounces cream cheese (softened)
- ¼ cup sour cream
- 10 ounces enchilada sauce (canned is just fine)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded monterey jack cheese (divided)
- 2 cups cooked shredded chicken
- 1 cup fresh or frozen corn kernels
- 4 ounces diced green chiles
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper
- 4 scallions (thinly sliced)
- 10 8- inch flour tortillas
- Preheat the oven to 325 degrees. Spray a 9Ã—13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup 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 of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam 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.