INGREDIENTS
8 oz
cream cheese, softened
1/4 cup
sour cream
3/4 cup
enchilada sauce, divided
1/2 cup
frozen corn kernels
4 oz
canned green chiles
1 cup
grated monterey jack cheese, divided
1 cup
grated cheddar cheese, divided
1 tsp
ground cumin
1 tsp
chili powder
2 cups
cooked, shredded chicken
4
8-inch flour tortillas