Creamy Chicken Enchiladas

Preheat oven to 325 F. In a small bowl combine the enchilada sauce and salsa and set aside.

In a medium mixing bowl, thoroughly combine the cream cheese and sour cream with a fork. Add ½ cup of the salsa mixture, followed by 1 cup of grated cheese. Stir in the corn, spices, half the scallions, salt and pepper (or more seasoning if you like). Finally, stir in the chicken to coat.

Coat the bottom of a casserole dish (around 9 x 13″) with ½ cup of the salsa mixture. Shake and tilt the pan to help distribute evenly.

Set up a plate of the tortillas (see note below), a plate or cutting board to work on, the bowl of filling, and the baking dish. Scoop exactly 1/3 cup of filling into each tortilla. Use your fingers to hold it in place as you roll the enchilada. Place enchiladas snugly in the pan, seam side down. Pour the last cup of sauce over the rolled enchiladas, and sprinkle with remaining cheese. Bake 25 to 30 minutes, until the cheese is melted and enchiladas are bubbly.

Notes:
1. To make the corn tortillas very pliable and easy to fold without cracking, set oven to 300 F. Spread 6 of the tortillas on a large baking sheet. Spray both sides lightly with olive oil cooking spray, or put a couple tablespoons of olive oil in a small dish, dip your fingers into the oil, and rub both sides of each tortilla with a thin coating. Bake the tortillas for 4 minutes in the upper third of the oven. After filling and rolling the first half of the tortillas, repeat with remaining tortillas. The process is a little tedious, but it’s well worth saving the frustration of all your tortillas breaking in half.
2. On veggie substitutes: If you use potatoes or other root vegetables or winter squash instead of chicken, you should pre-cook them using a method of your choice. Using them raw and cooking them inside of the enchiladas may not be sufficient to cook the pieces through, depending on the size of your dice. Soft vegetables such as summer squash, bell peppers, and onions should not require pre-cooking.