I found this recipe on Elizabeth's Edible Experience. I've already made it several times before, and it quickly became a favorite of ours! I even made them for my parents and us as freezer meals. I find that 4-5 enchiladas fit perfectly in a foil pie tin. Serve this with a side of spanish rice and/or beans and you have a delicious mexican feast!
4 ounces Cream Cheese, softened
1/4 cup Sour Cream
2 cans Enchilada Sauce
2 cups Cheddar or Monterey Jack Cheese, grated
2 cups Cooked Chicken, shredded (a Rotisserie Chicken works well)
1 small can Diced Green Chilies
1 cup canned Corn Kernels (I have used both frozen and canned, I can't tell the difference)
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
1/4 teaspoon Cayenne Pepper
Salt & Pepper to taste
4 Scallions, thinly sliced
12-14 Soft Flour or Corn Tortillas (small 6-8 inches)
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of enchilada sauce then stir in 1 cup of the grated cheese.
In a second bowl, toss together the chicken, corn, chilies, cumin, cayenne, salt, pepper, and half the scallions.
Add the chicken mixture to the cheese mixture and stir to combine.
Spray the bottom of a baking dish with non-stick spray and spread 1/2 cup of enchilada sauce over the bottom of the pan. Lay the tortilla shell flat and brush it with some enchilada sauce to moisten. (*I find the corn tortillas to be slightly less pliable. If you have a gas stove, put the burner on low and lay the shell on it to warm up, making it easier to roll up)
Place about 1/3 cup of filling into the tortilla shell and carefully roll it up. Place the rolled tortilla seam side down in the baking dish. Repeat these steps with the remaining tortilla shells. When they have all been rolled, pour the remaining enchilada sauce over the top of the enchiladas, spreading to coat all of them. Sprinkle the top with the remaining grated cheese.
Bake the enchiladas for about 30 minutes at 350 degrees. Sprinkle the cooked enchiladas with the remaining scallions and serve warm.