Baked Chicken Cheese Enchiladas

• 4 ounces light cream cheese
• 14 cup light sour cream
• 15 ounces red enchilada sauce
• 2 cups shredded monterey jack cheese
• 16 ounces chicken breasts
• 1 cup frozen corn kernels
• 12 teaspoon cumin
• 14 teaspoon dried oregano
• 14 teaspoon cayenne
• 12 corn tortillas

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix cream cheese and sour cream.
3. Stir in 1/2 cup of enchilada sauce.
4. Stir in 1 cup of grated cheese.
5. In a second bowl, toss shredded chicken, corn cumin, oregano, cayenne, salt and pepper.
6. Add chicken mixture to cheese mixture and stir to combine.
7. Spread 1/2 cup of enchilada sauce over bottom of baking dish.
8. Place about 1/3 cup filling on each tortilla, roll up and transfer to baking dish with seam side down.
9. Pour remaining enchilada sauce over enchiladas, spreading to coat.
10. Sprinkle remaining cheese over top.
11. Bake for 20 - 25 minutes until hot and bubbly.

light cream cheese, light sour cream, enchilada sauce, shredded monterey jack cheese, chicken breasts, corn, cumin, oregano, cayenne, corn tortillas

Taken from www.food.com/recipe/baked-chicken-cheese-enchiladas-369664 (may not work)