Baked Chicken and Cheese Enchiladas ~ a tortilla stuffed with chicken, corn and other good stuff ~ then covered in sauce and baked with cheese on top is what I was craving for dinner. There are so many recipes for enchiladas that you can probably make a different kind each night for dinner for a year. :)
Here is the recipe I decided to use and I have to say that the enchiladas were excellent.
Baked Chicken and Cheese Enchilladas
• 4 oz. cream cheese , softened
• 1/4 cup sour cream
1/2 can of refried beans
• 2 cups prepared salsa
• 2 cups grated Cheddar or Monterey Jack cheese
• 2 cups shredded cooked chicken
• 1 cup frozen corn kernels, thawed
1 small jar of taco sauce or enchilada sauce
• 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.
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, refried beans, 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 and enchilada sauce 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.