Baked Chicken Cheese 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 corn, canned or frozen
1/2 tsp cumin
1/4 tsp cayenne
salt and pepper
4 scallions, thinly sliced
12 to 14 soft 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, corn, cumin, cayenne, salt, pepper, and 2 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 tortilla, roll up and transfer to the baking dish seam side down. Repeat process for remaining tortillas. Spread remaining salsa over enchiladas evenly. Sprinkle remaining cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven for 20 - 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve. Yields 6-7 servings as an entree.

Number of Servings: 8

Recipe submitted by SparkPeople user BUDS_DAWG.