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South of the Border

November 28, 2010

I know, I know….it’s not really winter yet but with the hours of daylight dwindling and the temperatures falling, it’s really just a matter of time.  That brings me to thoughts of the sunny and warm beaches of Mexico.  At least I hear that they’re sunny and warm.  The only time I’ve stepped foot on a beach in Mexico it was overcast and rainy and we needed sweatshirts but that’s a story for another time. 

The reality is that on a cold fall evening, my family wants a warm, hearty meal and these enchiladas fill the bill perfectly.

Baked Chicken and Cheese Enchiladas

4 oz cream cheese, softened
1/4 cup sour cream
2 cups salsa, divided
1 cup grated sharp or extra sharp Cheddar cheese
1 cup grated Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
12 soft corn tortillas

Preheat oven to 325F

In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa and 1/2 cup each Cheddar and Monterey Jack cheeses.  Set aside.

In a second bowl, add the chicken, corn, cumin and cayenne and toss together well to evenly blend the chicken and spices.  Add this to the cheese mixture and stir to combine well.

In a 9 x 13 baking dish, spread 1/2 cup salsa over the bottom.

Warm the corn tortillas over an open flame or, in the microwave, wrapped in a damp paper towel.  Measure 1/3 cup filling and place it down the center of each corn tortilla.  Roll the filled tortilla and place seam side down in the baking dish.  Pour the remaining salsa over the enchiladas and spread to cover.  Sprinkle the remaining cheese over and bake 20-25 minutes until hot and bubbly. 

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