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

1. Heat oven 325F.
2. Mix cream cheese and sour cream in mixing bowl.
3. Stir in 1/2 cup each salsa and shredded cheese.
4. Add chicken, corn, cumin and cayenne.
5. Mix well.
6. Spread 1 cup salsa in bottom of 13x9-inch baking dish.
7. Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up.
8. Place seam-sides down on top of salsa.
9. Pour remaining salsa evenly over enchiladas.
10. Sprinkle with remaining shredded cheese.
11. Bake 20 to 25 min.
12. 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)