Can't every night be enchilada night? I wish! Although cream cheese isn't a regular ingredient in enchiladas, it adds such a creamy flavor to these and helps make this recipe one of my favorites!
Cream Cheese Enchiladas
5 oz of cream cheese, softened
1/4 cup sour cream
10 oz can of red enchilada sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 cups chicken, cooked, shredded
1 cup frozen corn, thawed
4 oz diced green chilies
1/2 tsp chili powder
1/4 tsp cumin
salt and pepper to season
1 package tortillas
Preheat oven to 325º. Spray a 9x13 pan with cooking spray.
In your stand mixer, combine cream cheese, sour cream and 1/2 of the enchilada sauce. Stir in 1/2 cup of each cheese.
In another bowl, combine the chicken, corn, green chilies, cumin and chili powder. Season with salt and pepper.
Add the chicken mixture to the cream cheese mixture and combine well.
Spread 1/2 of the remaining sauce on the bottom of the baking dish.
Fill the tortillas with the mixture and roll up. Place seam side down in the pan. Repeat for as many as you can fill.
Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until hot and bubbly.
Source: The Spiffy Cookie