Cream Cheese Chicken Enchiladas

These enchiladas are not only easy but cheesy, creamy and even a little spicy! They were amazing! The green salsa this recipe calls for is made by one of my favorite chefs, Guy Fieri.  If you've never watched any of his shows then you are missing out on one of Food Network's spunkiest, coolest, suavest and sassiest chefs ever.  He can lighten up any scene, or diner for that matter.  I've been known to watch his show Diners, Drive-Ins and Dives quite regularly.  I love little "hole-in-the-wall" restaurants that have incredible food! And in his show that's exactly what he pin points.  He goes into the kitchen and cooks with the chefs and of course taste tests most of the menu.  He is an incredible chef and I would happily eat anything he prepared.  Which is why this recipe caught my attention..... Guy Fieri's Salsa Verde! Its delicious! I'm working on finding other excuses to eat it now on pretty much everything! But for now these enchiladas are my favorite. I hope you enjoy! I know my neighbors and I sure did!

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6-8 servings

 5 oz cream cheese, softened

1/4 cup sour cream

2 cups (Guy Fieri's) Salsa Verde

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

1/4 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper, to taste

3 green onions, sliced

2 cups cooked, shredded chicken

1 cup frozen corn, thawed

8 (8-inch) flour tortillas

Yummo!!

Preheat oven to 350 degrees.

In a medium bowl, stir together cream cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.

Remove 2 cups of the cream cheese mixture to another bowl; set aside.

To the remaining mixture, add the shredded chicken and corn; mix well.

Spray a 9x13 inch pan with non-stick cooking spray.  Spread a thin layer of the reserved sauce over the bottom of the pan.

Place about 1/3 cup of the chicken and corn filling in each tortilla.  Roll up and place in the prepared pan, seam side down.

Spread the rest of the reserved cream cheese sauce evenly over the enchiladas.  Top with the remaining 1 cup of cheese.

Bake, covered for about 20 minutes.  Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.

Garnish with additional chopped green onions, if desired.