Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas

4oz cream cheese softened

1/4 cup sour cream

1 can diced green chillies

2 cups prepared salsa

2cups grated cheddar or monetary jack cheese

2 cups shredded cooked chicken

1 cup corn

1 can black beans

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

12 to 14 round tortillas

Preheat oven to 325 degrees

Cream together cream cheese, sour cream, and chillies. Stir in 1/2 cup salsa and stir in 1 cup of the grated cheese. In a separate bowl toss together the chicken, corn, cumin, cayenne, salt and pepper. Add chicken mixture to the cheese mixture and stir to combine.  In a baking dish, spread 1/2 cup of salsa over the bottom.  Place about 1/3 cup of filling on a tortilla, roll up and transfer to baking dish with the seam side down. Repeat process for the remaining the tortillas.  Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle remaining cheese over the top.  Enchiladas may be prepared to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly.