Cream Cheese Chicken Enchiladas
Ingredients:
- • 5 ounces cream cheese, softened
- • ¼ cup sour cream
- • 2 cups Colby-Jack cheese or cheddar
- • 2 cups cooked shredded chicken
- • 1 cup frozen corn kernels, thawed
- • 1 (4 oz.) can diced green chilies
- • ½ tsp. chili powder
- • ¼ tsp. cumin
- • Salt and pepper
- • 4 scallions, thinly sliced
- • 8 (8-inch) flour tortillas
Directions:
- • Preheat oven to 325˚F.
- • In a large bowl blend together the cream cheese, sour cream and half of the enchilada sauce — see sauce below.
- • Mix well.
- • Stir in 1 cup of cheese.
- • In a second bowl, combine chicken, corn, cumin, chili powder, salt and pepper, green chilies, and ½ of the scallions.
- • Combine the two bowls.
- • Spread some sauce in bottom of 9x13 baking dish.
- • Fill each tortilla, roll up and place in baking dish, seam-side down.
- • Add enchilada sauce over the top.
- • Sprinkle with remaining one cup cheese.
- • Bake 20-25 minutes.
Enchilada Sauce
Ingredients:
- • ¼ cup vegetable oil
- • 2 tbsp flour
- • 1 tbsp chili powder
- • 1½ cups water or chicken broth
- • 1 (8-oz.) can tomato sauce
- • 1 tsp. dried oregano
- • ¾ tsp. ground cumin
- • ¾ tsp. garlic powder
- • ½ tsp. onion powder
- • ½ tsp. salt
Directions:
- • Heat oil in a skillet over medium-high heat.
- • Stir flour and chili powder into broth and mix well.
- • Pour broth slowly into hot oil, reduce heat to medium 3 to 5 minutes stirring occasionally as it thickens and is completely incorporated into a smooth mixture.
- • Gradually stream tomato sauce into the broth mixture.
- • Stir well.
- • Stir oregano, cumin, garlic powder, onion powder and salt into the liquid.
- • Continue cooking until slightly thickened, about 10 minutes.
