Easy Baked Chicken Cheese Enchiladas

Easy Baked Chicken Cheese Enchiladas

adapted from Gourmet 2003

Not so authentic, but a good way of using leftover chicken or turkey. It is quick to pull together with ingredients most of us have in our refrigerator.

Pictured with Cheese Enchiladas with Tomatillo Chile Sauce

Makes 2 servings                                                            7 WW pts / serving

1 oz. reduced fat cream cheese

1 Tbsp. reduced fat sour cream

3/4 cup prepared salsa, divided

1/2 cup reduced fat shredded cheddar cheese, divided

1/2 cup shredded, poached, leftover or rotisserie chicken breast

1/4 cup corn kernels, fresh or frozen, thawed

1/8 tsp. cumin

1/8 tsp. cayenne

Kosher salt and freshly ground pepper to taste

2 scallions, thinly sliced

2 medium flour tortillas

1. Preheat oven to 325F.
2. In a small bowl cream together the cream cheese and the sour cream; Stir in 1/4 cup of the salsa, 1/4 cup of the grated cheese. 
3. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
4. Add the chicken mixture to the cheese mixture and stir to combine.
5. In a baking dish spread a 1/4 cup of the salsa over the bottom. 
6. Place half of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. 
7. Repeat process for remaining tortilla. 
8. Pour remaining salsa over enchiladas, spreading to coat 
9. Sprinkle remaining grated cheese over the top. 
10. Bake in the preheated oven for 20 to 25 minutes until hot and bubbly. 
11. Sprinkle with the remaining scallions and serve warm.

Enjoy!