Pinterest strikes again.
It’s not an addiction……really…..I can stop anytime I want.
I just don’t want to.
Hey, in my defense, I haven’t had much time for it these days, I seem to be running like the proverbial hamster on a wheel. In fact, this is the first time today I’ve made it to my computer. I haven’t even posted Thousand word Thursday yet, but I do have the laundry done AND tonight’s dinner planned. And on another positive note, I’m taking advice from the smartest woman I know (hi Mom!) and getting a cleaning crew. I simply must accept my limitations and stop trying to do it all.
Because between you and me, I think that’s why I keep getting headaches.
Cream Cheese Chicken Enchiladas – adapted from the spiffy cookie
5 oz. cream cheese, softened
1/4 cup 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
Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
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.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.