5 oz. cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey Jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chilies
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Preheat the oven to 325 F degrees. Spray a 9×13 dish with cooking spray.
In the bowl of your mixer, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce.
Stir in 1/2 C of each type of cheese.
In a second bowl, toss together chicken, corn, cumin, chili powder, salt, pepper, green chilies, and half the scallions.
Add the chicken mixture to the cheese mixture and combine well.
Spread 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.