Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3.In a second bowl toss together the chicken, corn, cumin, chili powde…