Recipe - Baked Chicken Cheese Enchiladas

4 ounce Cream cheese; softened
One fourth cup Sour cream
2 cup Prepared salsa
2 cup Grated Cheddar or Monterey
Jack cheese
2 cup Shredded cooked chicken
1 cup Frozen corn kernels; thawed
One half teaspoon Cumin
One fourth teaspoon Dried oregano
One fourth teaspoon Cayenne
Salt and pepper
4 Scallions; thinly cut or sliced up
12 Soft round 6 to 8inch flour
or corn; (12 to 14)
Tortillas

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir
in One half cup of the salsa. Stir in 1 cup of the grated cheese. In a second
bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and
One half of the scallions. Add the chicken mixture to the cheese mixture and
stir to combine.

In a baking dish spread a One half cup of the salsa over the bottom. Place about
a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the
baking dish with the seam side down. Repeat process for remaining
tortillas. Pour remaining salsa over enchiladas, spreading to coat all of
them. Sprinkle remaining grated cheese over the top. Enchiladas may be
prepared up to this point 12 hours in advance. Transfer to preheated oven
and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be
reheated, covered with aluminum foil, before service. Sprinkle with the
remaining scallions and serve warm.

Yield: 6 to 7 servings as an entree, 12 to 14 servings as a side dish

Recipe by: COOKING LIVE SHOW #CL8827

Posted to recipeludigest Volume 01 Number 549 by RecipeLu
recipelu@geocities.com on Jan 18, 1998