cream cheese chicken enchiladas

Ingredients For cream cheese chicken enchiladas

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 10 ounces enchilada sauce (canned is just fine)
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup fresh or frozen corn kernels
• 4 ounces diced green chiles
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 10 8-inch flour tortillas