I have a confession to make. First off, I am not one of those woman to swoon over a celebrity and want to learn about his childhood cats and nonsense like that. Until now. I am a tad obsessed with the BBC show Sherlock. Not only is it an amazing show, but there is something about that Benedict Cumberbatch! Good grief- he is one handsome man. I may or may not go on pinterest and type in 'Sherlock' just to get a glimpse of him. If you haven't watched the show, you really need to watch it. It is so amazing, and the
actors acting is top notch. It has crept up to my ultimate favorite T.V. show, and Benedict Cumberbatch has become my eye candy, second only to mexican food. :)
I could never give up cheese because I'd have to forego most of my favorite Mexican food recipes. Not gonna happen! I have tried so many different enchilada recipes, and some I have loved, and some... not so much. This recipe was a little different since it used cream cheese, sour cream, chicken, corn, and two different types of cheese in the center. It was a nice, tasty change of pace.
5 oz. Cream cheese, softened
1/4 c sour cream
10 oz. enchilada sauce
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
1 c shredded chicken
1 c frozen corn kernels, thawed
4 oz. can diced green chilies
1/2 t chili powder
1/2 t cumin
salt and pepper
4 scallions, thinly sliced
Preheat the oven to 350. Spray a 9x13 pan with nonstick cooking spray.
In a mixer, beat the cream cheese, sour cream, and enchilada sauce until smooth. Add 1/2 c of of cheddar and 1/2 c of Monterey Jack. Mix well.
In another bowl, combine the shredded chicken, corn kernels, diced green chilies (I only used about 2 T), chili powder, cumin, a dash of salt and pepper, and half of the scallions. Mix well.
Add the chicken mixture to the cream cheese mixture. Mix well.
Pour some of the remaining enchilada sauce onto the bottom of the prepared pan. Scoop some of the chicken mixture onto the middle of a tortilla. Roll it up, and place it, seam-side down, into the pan. Continue with the remaining tortillas. Pour the remaining enchilada sauce over the top. Top with the remaining cheese.
Bake for 25 minutes, uncovered.
When you take it out, sprinkle with the remaining chopped scallions.