Cream Cheese Chicken Enchiladas

I was having another Mexican food craving and it just had to be satisfied. I was able to do just that with an exceptional recipe I found on a blog called Bun's in my Oven, slightly similar in name to my own blog. She just raved about this recipe and said that she makes it part of her dinner rotations quite often because it is one of her families favorites. I loved the idea of cream cheese mixed into the filling and was excited to try it out for myself. I adapted the recipe just a tad by adding black beans (my kids like them) and switching out the enchilada sauce for salsa. Oh, and I used plain Greek yogurt in the place of the sour cream. These did not disappoint me. I really, really liked them. I would say that I like them just as much as the Honey Lime Chicken Enchiladas I have on my blog. I used a mix of both corn tortillas and whole wheat flour tortillas. Either one will work for this recipe so use what your family likes best. I hope you enjoy and have a great week.

Cream Cheese Chicken Enchiladas
slightly adapted from buns in my oven

• 5 ounces cream cheese, softened
• 1/4 cup light sour cream or Greek yogurt
• 10 ounces enchilada sauce or 2 cups of salsa
• 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 just fine, but drain it first)
• 1 cup black beans, drained & rinsed
• 4 oz. diced green chiles
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 flour or corn tortillas

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce or 1/2 cup of the salsa. Stir in 1/2 cup of each type of cheese.
In a second bowl toss together the chicken, corn, black beans, 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 or salsa 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 or salsa over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.