INGREDIENTS
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8 ounces cream cheese, softened
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1/4 cup sour cream
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3/4 cup enchilada sauce, divided
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1/2 cup frozen corn kernels
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4 ounces canned green chiles
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1 cup grated monterey jack cheese, divided
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1 cup grated cheddar cheese, divided
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1 teaspoon ground cumin
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1 teaspoon chili powder
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2 cups cooked, shredded chicken
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4 8-inch flour tortillas