INGREDIENTS
5 oz
cream cheese (softened)
1/4 cup
sour cream
10 oz
enchilada sauce (canned is just fine)
1 cup
shredded cheddar cheese (divided)
1 cup
shredded monterey jack cheese (divided)
2 cups
cooked shredded chicken
1 cup
fresh or frozen corn kernels
4 oz
diced green chiles
1/2 tsp
chili powder
1/4 tsp
cumin
Salt and pepper
4
scallions (thinly sliced)
10
8- inch flour tortillas