Erin’s EnchiladasIngredients:
- 4 oz. cream cheese
- 1/4 c. sour cream
- 1 c. salsa
- 2 c. grated cheddar
- 2 c. shredded cooked chicken
- 1c. fresh corn kernels (can of corn okay)
- 1/2 lg. onion
- 2 cloves garlic, minced
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne
- 1/2 c. fresh cilantro
- 4 scallions sliced
- Soft tortillas
- Prepared enchilada sauce (you can make your own or buy it in a jar or can!)
Directions:Preheat oven to 325º.
Cream together cream cheese and sour cream. Add 1/2 c. salsa and stir in 1c. of cheese. Add chicken, onion, corn, ¼ c.cilantro, cumin, garlic, cayenne, oregano, 1/2 of scallions, and salt and pepper. Stir until ingredients well mixed.
In a baking dish, spread rest of salsa over bottom of dish. Place about 1/3 c. of the filling on tortilla, roll and transfer to dish, seam side down. Repeat. Pour enchilada sauce on tortillas, cover with remaining cheese. Bake uncovered for 20-25 minutes until hot and bubbly. Serve with remaining scallions and cilantro.
**For vegetarian ones, mash a can of beans, add cilantro, corn, onion, salsa, cheese, and spices. Omit the chicken, the sour cream and cream cheese.
To make ahead, complete all steps until it’s time to bake. Cover baking dish and refrigerate up
to 12 hours. Before baking, bring back to room temperature first.
