Cream Cheese Enchiladas

Yep. Cream cheese again. This time it’s the star ingredient in these creamy, spicy, flavorful chicken enchiladas that Joe has pronounced his new favorite enchiladas, surpassing his previous two favorites by leaps and bounds. And I have to admit that they just may be my new favorite too. I loved them. I mean, of course I did: They have the words “cream cheese” in the title.

I found this recipe on Marci’s wonderful blog. Judging by her archives, it appears that Marci is the queen of enchiladas, and this is one of her favorites too. And I’m sure she’s not as obsessed with cream cheese as I am, so you can totally take her word for it that these are really good.

I’ll be making these again and again. And then? I’ll make them again. Joe will insist on it.

Cream Cheese Chicken Enchiladas
source: slightly adapted from On My Menu

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.