2 cups grated cheddar or Monterey Jack cheese (or a combination), divided
2 cups shredded cooked chicken
1 cup frozen corn kernals, thawed
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Salt and black pepper to taste
4 scallions, thinly sliced, divided
12 to 14 corn tortillas
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Let's Make It
Preheat oven to 350°F. In a medium bowl, mix cream cheese and sour cream. Stir in 1/2 cup enchilada sauce. Stir in 1 cup grated cheese. In a second bowl, toss chicken, corn, cumin, oregano, cayenne, salt, pepper and half the scallions. Add chicken mixture to cheese mixture and stir to combine.
Spread 1/2 cup enchilada sauce over bottom of a baking dish (9x12). Place about 1/3 cup filling on a tortilla, roll up and transfer to baking dish with seam side down. Repeat for remaining tortillas. Pour remaining sauce over enchiladas, spreading to coat all. Sprinkle remaining grated cheese over top.
(Enchiladas may be prepared up to this point 12 hours in advance.)
Bake 20 to 25 minutes or until hot and bubbly. Sprinkle with remaining scallions and serve warm. Leftovers may be reheated if covered with foil.