Rachel's Recipes

Cream Cheese Enchiladas

Posted on: February 2, 2011

5 ounces cream cheese, softened (I used neufchatel)
1/4 cup sour cream (I used lowfat)
2 cups jarred salsa, divided
1 cup shredded sharp cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
2 cups cooked shredded chicken
1/8-1/4 cup onions, finely diced
1 cup frozen corn kernels, thawed
1/4 teaspoon chili powder
1/2 teaspoon cumin
8 large flour tortillas (I used whole wheat)

Preheat oven 325 degrees.

Cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1/2 cup of each cheese.

In a separate bowl, mix the chicken, onions, corn, cumin, chili powder, salt, and pepper. Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place about 1/2 cup filling on each tortilla, rolling up like a burrito. Place each tortilla seam side down in a 13×9 dish.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Bake 20 minutes, until cheese is bubbly.

Slightly Adapted from: On My Menu

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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