Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas


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)

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