Chicken Enchiladas

How about a little Mexican Food for dinner?

This is an Enchilada recipe from the Food Network.

My husband is really the one who set off to make this dinner with me as his assistant.

My jobs were pretty easy.

I just had to cut a few vegetables

and make the guacamole for the top of the enchiladas.

Chicken Enchiladas

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 teaspoon cumin

1/4 teaspoon dried oregano

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 325 degrees F.

Cook and shred the chicken

In a medium bowl cream together the cream cheese and the sour cream.

Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese.

In a second bowl toss together the chicken, the corn, 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 spread a 1/2 cup of the salsa over the bottom.

Place about a 1/3 cup of the filling on a corn tortilla,

roll up and transfer to the baking dish with the seam side down.

Repeat process for remaining tortillas.

Pour remaining salsa 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 20 to 25 minutes until hot and bubbly.

Sprinkle with the remaining scallions and serve warm.

The enchiladas turned out great!