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I orginally found this recipe on FoodNetwork, but for some reason can’t find the link now. So the credit goes to Gourmet Magazine via FoodNetwork, but you’ll have to trust me on the recipe as I can’t link you to it! I found this last year when I got a wild hair to have friends over for Cinco de Mayo. Since I was inviting the same day I was making, I needed easy, and a guaranteed winner. I chose the recipe below because it was easy, had short prep and cook time, had basic ingredients, 5 stars, AND had CREAM CHEESE which I am a sucker for!! Yum! I called hubby and asked him to stop for guacamole, chips, beans and rice on his way home from a local authentic spot, and we were in business for a fun night with friends!
Ingredients:
4 oz cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated cheddar or jack cheese (I used Costco shredded Tex cheese)
2 cups shredded, cooked chicken (I use Costco Rotisserie)
1 cup frozen corn kernals, thawed (I used canned)
1/2 t cumin
1/4 t dried oregano
1/4 t cayenne
salt & pepper
4 scallions, thinky sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas (I use flour)
Directions:
- Preheat oven to 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1 cup of the grated cheese.
- In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to a baking dish with the seam side down. Repeat the process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat them. Sprinkle remaining grated cheese over the top.
- Enchiladas may be prepared up to this point 12 hours in advance (LOVE THAT) Transfer to preheated oven and bake for 20-25 minutes until hot and bubbly. Enchiladas may be reheated, covered in aluminum foil before service. Sprinkle with remaining scallions and serve warm.
Going to try this tonight!! Hope my family likes it =)
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thank you so much for posting this. I originally found this recipe on Food Network and as you said the link isn’t working. These are so good! Everyone loves them. Thanks again for posting it.
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I too couldn’t find the recipe that I had originally bookmarked. Thanks for posting! I am making some freeze ahead meals. I know you can make this 12 hours in advance but what about freezing? Would you recommend and if so, how long do you think they would be good?
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