Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 3/4 cup enchilada sauce divided
- 1/2 cup frozen corn kernels
- 4 ounces canned green chiles
- 1 cup freshly shredded monterey jack cheese divided
- 1 cup freshly shredded cheddar cheese divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked, shredded chicken
- 4 8-inch flour tortillas
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Instructions
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Preheat oven to 350. Spray an 8×8 baking dish with non-stick spray.
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Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
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Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
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Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
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Bake for 20 minutes. Cool 5 minutes before cutting and serving.
Tips & Notes:
You can use either red or green enchilada sauce, depending on your preferences. We think both are delicious in this recipe.
Try topping this off with some minced onion, sliced avocado, and chopped cilantro.