Cream Cheese Chicken Enchiladas

Photo from myrecipes.com

I have been searching for a yummy chicken enchilada recipe that has a red sauce.  My old-standby (Southern Living Chicken Enchiladas) uses a green enchilada sauce that I have not been able to find here in the UK.

I found a great recipe on Buns in My Oven.  (She has great photos so go check it out.  Sadly, I didn't take any pics!)

It must be a popular recipe because she linked it back to another blog who linked back to another blog etc.  I think the original might be from Food Network, but it used salsa instead of enchilada sauce.  I think I would prefer the enchilada sauce.

Has anyone found Monterrey Jack cheese in the UK?  I haven't yet, so all my cheese was delicious British cheddar.  (ha ha!)

• 5 ounces cream cheese, softened
• 1/4 cup light sour cream
• 10 ounces enchilada sauce 
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed 
• 4 oz. diced green chiles (I didn't have these, so my enchiladas were extra mild.)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

Mix together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, 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 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 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.