Cream Cheese Chicken Enchiladas
INGREDIENTS:
5 oz. cream cheese, room temperature (I used reduced fat)
1/4 cup sour cream (or plain Greek yogurt)
10 oz. can of enchilada sauce
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey jack cheese, divided
1/2 cup shredded cotija cheese (or more of the above cheeses)
2 cups cooked shredded chicken (I used a rotisserie)
1 cup frozen corn kernels, thawed (or canned, drained)
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) flour tortillas (I used whole wheat)
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
