Cheesy Chicken Enchiladas

Ingredients

• 6 oz.cream cheese at room temperature
• 1/4 cup sour cream
• 10 oz. can of enchilada sauce
• 1 cup shredded Cheddar Cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 4 oz. can diced green chiles
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon each of salt and pepper
• 4 scallions, thinly sliced
• 8 (8-inch) wheat tortillas
• a few sprigs of fresh parsley chopped

Directions

1. Preheat oven to 325 degrees.
2. Grease a 9×13 baking dish with olive oil.
3. Using an electric mixer on medium speed beat the cream cheese, sour cream and half the enchilada sauce together.
4. Use a wooden spoon to stir in 1/2 cup of each type of shredded cheese.
5. Place the chicken, corn, chili powder, cumin, salt and pepper and scallions into another bowl and toss together to combine well. Stir the chicken mixture into the cream cheese mixture.
6. Spread half of the remaining enchilada sauce in the bottom of the prepared dish.
7. Divide the stuffing mixture into 8 equal portions and fill each tortilla.
8. Roll up the tortilla and place into the prepared pan with the seam side down. Continue until all are done.
9. Pour the remaining enchilada sauce over top of the tortillas.
10. Sprinkle on the remaining cheese and chopped parsley on top.
11. Cover the pan with aluminum foil and place into the preheated oven.
12. Bake for 25-30 minutes.
13. Remove from the oven and serve.