Baked Chicken Cheese Enchiladas
| Yield: | 1 Servings |
| Categories: | Chicken, Mexican |
| 4 | oz | Cream cheese; softened |
| 1/4 | c | Sour cream |
| 2 | c | Prepared salsa |
| 2 | c | Grated Cheddar or Monterey Jack cheese |
| 2 | c | Shredded cooked chicken |
| 1 | c | Frozen corn kernels; thawed |
| 1/2 | ts | Cumin |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Cayenne |
| Salt and pepper | ||
| 4 | Scallions; thinly sliced | |
| 12 | Soft round 6 to 8-inch flour or corn; (12 to 14) | |
| Tortillas |
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