4 oz cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Salt and Pepper
4 scallions, thinly sliced
12-14 soft round 6-8 inch corn tortillas
Preheat oven to 325º. In a medium bowl, cream together the cream cheese and the sour cream. Stir in the 1/2 cup of the salsa and 1 cup of grated cheese. In a second bowl, toss together teh chicken, corn cumin, cayenne, salt, pepper, and 1/2 the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish, spread 1/2 cup of salsa over the bottom. Place about a1/4 cup of the mixture on the tortilla, roll up and transfer to the baking dish with the seam side down. Repeat with the remaining tortillas. Pour remaining salsa over the enchiladas, spreading to coat all of them. Sprinkle the remaining cheese over the top. Transfer to preheated oven and bake for 20-25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enjoy!