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Intro To Cooking: Cream Cheese Chicken Enchiladas

What’s better than any dish that can go alongside a margarita? Nothing. That’s probably why Mexican dishes are my favorite. Not to mention the plethora of cheesy goodness. So now think about traditional cheesy enchiladas with cream cheese! Yeah, we went there. I know what you’re thinking, “Omg that’s so many calories!” False. Cheese is good for you, and cream cheese is even better. Especially when mixed with cheddar and monterey jack. Pair this dish with some Jose Cuervo, and you won’t even care.
Trust me on this one, it’s perfect for dinner parties, cookouts, or just a night with your girls. Or by yourself. I won’t judge you. I once knew a girl who ate an entire tub of cream cheese so if anything, you’re not doing that. While these puppies are in the oven, you can make a myriad of summer cocktails to go along with it. Enjoy!
What you’ll need:
  • 5 ounces cream cheese, softened
  • 1/4 cup light sour cream
  • 10 ounces enchilada sauce (canned is just fine)
  • 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. diced green chiles (I used the tiny can you get by the taco sauce)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 4 scallions, thinly sliced
  • 8 8-inch flour tortillas

Click here to see how to put it all together!

Caitlin CorsettiCOLLEGECANDY Writer