Baked Chicken and Cheese Enchiladas
- 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
- 1/4 cup light sour cream
- 2 cups salsa, divided
- 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided
- 2-1/2 cups shredded cooked chicken King Sooper's 1 lb For $1.19 thru 02/09
- 1 cup frozen corn, thawed
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 10 small whole wheat tortillas
- Heat oven 325F.
- Mix cream cheese and sour cream in mixing bowl.
- Stir in 1/2 cup each salsa and shredded cheese.
- Add chicken, corn, cumin and cayenne.
- Mix well.
- Spread 1 cup salsa in bottom of 13x9-inch baking dish.
- Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up.
- Place seam-sides down on top of salsa.
- Pour remaining salsa evenly over enchiladas.
- Sprinkle with remaining shredded cheese.
- Bake 20 to 25 min.
- or until heated through and golden brown.
cream cheese, light sour cream, salsa, philadelphia, frozen corn, ground cumin, cayenne pepper, whole wheat tortillas
Taken from www.kraftrecipes.com/recipes/baked-chicken-cheese-enchiladas-172110.aspx (may not work)