Chicken and Cheese Enchiladas

These are a go-to and a huge hit whenever I make them. I can’t remember where I got this recipe in the first place, but if I find the original, I will post it here. I haven’t perfected my homemade tortillas, but as soon as I do, I will post here. I’ve made corn and flour, but my corn tortillas don’t roll up well and I’ve made some sourdough spelt tortillas, but it’s so tedious so it’s been a long time since I’ve made them. In the meantime, I linked to the tortillas I currently buy.

Ingredients

• 4 ounces cream cheese
• ¼ cup sour cream
• 2 cups prepared salsa plus more to top on plate after baking – green (Whole Foods medium green salsa has a great roasted flavor and a thicker consistency than other green salsa) or favorite red salsa or my homemade salsa
• 2 cups grated chedder or Monterey Jack Cheese
• 2 cups shredded cooked chicken
• 1 can corn
• 1 can black beans (or soaked and cooked black beans)
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne
• salt and pepper
• 12-14 tortillas – flour or corn (more if using corn)
• optional: sour cream

Directions

Preheat oven to 425 degrees. 

In medium bowl, combine cream cheese and sour cream. Stir in ½ cup salsa and 1 cup grated cheese. 

In second bowl, toss the chicken with the corn, beans, cumin, cayenne salt, pepper.

Add the chicken mixture to the cheese mixture.

Spray a 9X13 baking dish, and spread ½ cup salsa on bottom.

Place about 1/3 cup of the filling in a tortilla, roll up, and place in dish, seam side down, repeat for remaining tortillas. 

Pour remaining salsa over top of enchiladas.

Sprinkle remaining cheese on top.

May be prepared up to this point 12 hours in advance.

Bake 20-25 minutes until hot and bubbly.

If reheating, cover with aluminum foil to bake. 

This can be made with green or red salsa and flour or corn tortillas.

Top with extra salsa and sour cream.