5 oz. cream cheese, room temperature
¼ c. sour cream
10 oz. can of enchilada sauce
¾ c. shredded cheddar cheese, divided
¾ shredded Monterey jack cheese, divided
½ c. shredded cotija cheese (or more of the above cheeses)
2 c. cooked shredded chicken
1 c. frozen corn kernels, thawed (or canned, but drain it first)
4 oz. can diced green chiles
½ t. chili powder
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour tortillas
Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.
In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and monterey jack cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheeses.
Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.