A Proud Moment....

I have shared a few of our "on the road" meals with you over the course of this blog... Clearly they have not been anything special or gourmet! And neither is this... :) But Ben and I have found this cream cheese enchilada recipe that we really like, so I twisted the recipe a little bit and made them here in the hotel! They turned out great and it was really easy!

Here is the original recipe:

Cream Cheese Chicken Enchiladas: Pinterest

What you will Need:
8 ounces cream cheese, softened

1/4 cup sour cream ( I used greek yogurt, it makes it healthier)

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided ( used mozzarella because we didn’t have pepper-jack and I don’t think we would like the additional spiciness)
2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 green onions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.