Title: Baked chicken cheese enchiladas
 Categories: Chicken, Mexican
      Yield: 1 Servings
 
      4 oz Cream cheese; softened
    1/4 c  Sour cream
      2 c  Prepared salsa
      2 c  Grated Cheddar or Monterey
           -Jack cheese
      2 c  Shredded cooked chicken
      1 c  Frozen corn kernels; thawed
    1/2 ts Cumin
    1/4 ts Dried oregano
    1/4 ts Cayenne
           Salt and pepper
      4    Scallions; thinly sliced
     12    Soft round 6 to 8-inch flour
           -or corn; (12 to 14)
           Tortillas
 
  Preheat oven to 325 degrees F.
  
  In a medium bowl cream together the cream cheese and the sour cream.
  Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In
  a second bowl toss together the chicken, the corn, cumin, cayenne,
  salt, pepper, and 1/2 of the scallions. Add the chicken mixture to
  the cheese mixture and stir to combine.
  
  In a baking dish spread a 1/2 cup of the salsa over the bottom. Place
  about a 1/3 cup of the filling on a corn tortilla, roll up and
  transfer to the baking dish with the seam side down. Repeat process
  for remaining tortillas. Pour remaining salsa over enchiladas,
  spreading to coat all of them. Sprinkle remaining grated cheese over
  the top. Enchiladas may be prepared up to this point 12 hours in
  advance. Transfer to preheated oven and bake for 20 to 25 minutes
  until hot and bubbly. Enchiladas may be reheated, covered with
  aluminum foil, before service. Sprinkle with the remaining scallions
  and serve warm.
  
  Yield: 6 to 7 servings as an entree, 12 to 14 servings as a side dish
  
  Recipe