4 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 2 cups shredded cheese, cheddar or Monterey jack 2 cups shredded, cooked chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon cumin 1/4 teaspoon dried oregano 1/4 teaspoon cayenne salt and pepper to taste 4 scallions, thinly sliced 14 soft, round 6-8 inch tortillas
Preheat oven to 325 degrees F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in half of the shredded cheese.
In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine.
In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas.
Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance.
Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil.
Fantastic recipe! So many chicken enchilada recipes call for a can of cream soup which I don't care for in a dish like this. I liked that this is closer to "authentic". This will definitely be a regular recipe in our dinner rotation.
Feb 17, 2014
This is a keeper.I used chicken pieces,didn't shred it. Everybody loved it.
Jul 5, 2013
swedish chef REVIEW:
Jan 21, 2012
Quick, easy, and delicious! I used store-bought rotisserie chicken and omitted the spices. Coming out of the oven, recommend topping with extra, heated sauce and fresh green onions. Great recipe!
Jul 6, 2011
Babysitter COMMENT: Loved it it was easy and yummy.Recipe didn't state corn or flour tortillas; so I used flour ones that were so goooood.
May 31, 2011
The BEST EVER!! I made these for a party and had rave reviews
May 2, 2011
sonjahwc Member since: May 2, 2011 REVIEW:
I made this for a party add it was a total hit! Everyone was asking for the recipe and went back for seconds, thirds, and took some home! Was shocked. It was so easy! I made as is except I doubled the cumin and the cayenne. Will definitely do again Thanks!
Apr 4, 2011
I didn't change a thing in this recipe, and used a roasted chicken from the grocery store deli for the shredded chicken. I made it for the first time last night for Sunday family dinner, and everyone LOVED it! even the hard to please said it was better than the fancy local mexican restaurant. It is filed in my cook book and is now a family favorite! Easy to make (other than the time consuming shredding....but good food takes time!) fabulous flavor! LOVE IT!
Dec 16, 2010
Great base recipe. Just what i was looking for. Thank you!
Nov 13, 2010
My husband prepared this and it was Awesome. Easy to follow recipe. We substituted the salsa with Rotelle to add the right amount of spice.
Jan 4, 2010
Loved it! I used El Paso salsa and Taco Seasoning instead of the spices listed. It was sooooo good! I tasted the filling before puting in the tortilla and I think it will make a great chicken salad or Dip! So so good!
Dec 22, 2009
Its delicious, however it came out a little dry for me, next time perhaps add a can of cream of chicken, this is a keeper.