Chicken Enchiladas


  • 4 oz. cream cheese, softened (I used fat free)
  • 1/4 cup light sour cream
  • 10 oz. enchilada sauce
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 cups cooked, shredded chicken (I used a Rotisserie chicken)
  • 1 cup corn kernels, drained
  • 4 oz. diced green chiles, drained
  • 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)

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

In a medium sized bowl, cream together cream cheese, sour cream and 1/2 of the enchilada sauce.  If you don't have a hand mixer, you can hand mix until it is well blended. Stir in 1/2 cup of each type of cheese.

In a second bowl, toss together the chicken, corn, cumin, chili powder, a dash of both salt and pepper, green chiles, and half of the scallions.  Add the chicken mixture to the cheese mixture and combine well.

Spread about half of the remaining enchilada sauce in the bottom of the greased baking dish.

Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down.  Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.  Bake for 20 minutes or until hot and bubbly.  Sprinkle with the remaining scallions and serve.


by The Savvy Kitchen