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Creamy Gluten-Free Enchiladas

Tessa
  • minutes
  • Serves 12

INGREDIENTS

2 cups

Chicken, cooked

1 cup

Corn, frozen kernels

1/4 tsp

Oregano, dried

4

Scallions (half a bunch)

1

Black pepper, White or ground

1/4 tsp

Cayenne

1

Kosher salt

1/2 tsp

Cumin

12

Tortillas, small

2 cups

Cheddar or monterey jack cheese, grated

4 oz

Cream cheese

1/4 cup

Sour cream

1 cup

Enchilada sauce, red

1 C jarred (or similar consistency) salsa