I have been wanting to make enchiladas for a very long time now. I could never justify making the dish for just Forrest and I. All the recipes I came across yield so many and I knew that the deliciously cheesy leftovers would not be good for our waistlines. I was so excited to have Forrest's brothers and his parents stop by our house in DC on the way back from their visit to Upstate New York. I threw together a batch of these the night before they arrived and baked them off the day they got here. These were AMAZING! They were very simple to assemble and were unbelievably creamy. Make these - trust me.Baked Chicken Cheese Enchiladas
Adapted from the Food Network
Ingredients
- 4 oz. cream cheese, softened
- 1/4 cup sour cream
- 2 cans of Enchilada Sauce
- 2 cups grated Cheddar or Monterey Jack cheese
- 2 cups shredded cooked chicken from a rotisserie chicken
- 1 small can of diced green chiles
- 1 cup canned corn kernels
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- Salt and pepper
- 4 scallions, thinly sliced
- 12 to 14 soft round 6 to 8-inch flour or corn tortillas
Preheat oven to 350 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the enchilada sauce.
Stir in 1 cup of the grated cheese.
In a second bowl toss together the chicken, the corn, chiles, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish, spray bottom with cookie spray and spread a 1/2 cup of the enchilada sauce over the bottom. Lay tortilla on a flat surface and brush the surface with enchilada sauce to moisten.
Place about a 1/3 cup of the filling on a corn tortilla,
roll up being careful not to break the tortilla
and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
Pour remaining sauce 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 30 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
