Brenda's Cream Cheese Chicken Enchiladas

• 5 oz fat free cream cheese, softened
• 1/4 cup light sour cream
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterey jack, divided
• 2 can enchilada sauce
• 2 cup cooked shredded chicken
• 1 cup corn kernels
• 4 oz can diced green chilies
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1 salt and pepper
• 4 each scallions, thinly sliced
• 1 packages 8-inch whole wheat tortillas

1. Preheat oven to 325F
2. Spray 9x13 dish with cooking spray.
3. In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.
4. Stir in 1/2 cup of each type of cheese.
5. In second bowl toss together the chicken, corn, green chili's, and half of the scallions.
6. Add the chicken mixture to the cheese mixture and combine well.
7. Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.
8. Spoon the filling into each tortilla, roll the tortilla up and place seam down.
9. Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.
10. Bake for 20-25 minutes or until hot and bubbly.
11. Sprinkle with remaining scallions and serve.

cream cheese, light sour cream, cheddar cheese, shredded monterey jack, enchilada sauce, chicken, corn kernels, green chilies, chili powder, cumin, salt, scallions, whole wheat tortillas

Taken from cookpad.com/us/recipes/360923-brendas-cream-cheese-chicken-enchiladas (may not work)