INGREDIENTS
2 cups
Chicken, cooked
1 cup
Corn, frozen kernels
4 oz
Green chiles
4
Scallions
1/2 tsp
Chili powder
1
Salt and pepper
1/4 tsp
Cumin
8
8-inch flour tortillas
1 cup
Cheddar cheese
5 oz
Cream cheese
1 cup
Monterey jack cheese
1/4 cup
Sour cream, light
10 oz
Enchilada sauce