Total:
50 min
Active:
25 min
Yield:
6 to 7 servings as an entree

Ingredients

Directions

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

IDEAS YOU'LL LOVE

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Baked Acorn Squash

Recipe courtesy of Food Network Kitchen

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking