Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream (or plain Greek yogurt)
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 (canned corn works, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Instructions:
Preheat oven to 350°F.
In a mixing bowl, combine the cream cheese and sour cream until smooth.
Stir in the enchilada sauce, half of the cheddar cheese, half of the monterey jack cheese, shredded chicken, corn, green chiles, chili powder, cumin, salt, pepper, and half of the sliced scallions.
Place a tortilla on a flat surface and spoon about 1/3 cup of the mixture down the center of the tortilla. Roll the tortilla up and place it seam-side down in a lightly greased 9×13 inch baking dish. Repeat with the remaining tortillas and mixture.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheddar and monterey jack cheese over the top.
Cover the dish with foil and bake for 25-30 minutes, or until heated through and cheese is melted.
Remove from the oven and let cool for a few minutes. Top with the remaining sliced scallions and serve hot. Enjoy!
