4 oz. cream cheese, softened
1/4 c. sour cream
1/2 c. favorite salsa
2 c. shredded cheddar cheese
2 c. cooked, shredded chicken
1 c. frozen corn kernels, thawed
1/2 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. cayenne
salt and pepper to taste
1 lg. can enchilada sauce
14 soft, round 6-8 inch tortillas
Preheat oven to 325º. In a medium bowl, cream together the cream cheese and sour cream. Stir in salsa. Stir in 1 cup of the shredded cheese.
In another bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper. Add the chicken mixture to the creamed mixture and stir to combine.
In a baking dish, spread enough enchilada sauce to cover the bottom. Place about 1/3 cup of the filling in each tortilla, roll up, and transfer to the baking dish, seam side down. Repeat process for remaining tortillas.
Pour remaining enchilada sauce over enchiladas, spreading to coat all of them. Sprinkle remaining shredded cheese over the top. Enchiladas may be made at this point up to 12 hours in advance.
Transfer to preheated oven and bake for 20-25 minutes uncovered or until cheese bubbles. Serve warm.
Enchiladas may be reheated in oven covered with aluminum foil.