- 5 ounces cream cheese, softened - 1/4 cup sour cream - 2 cups prepared salsa - 1 cup shredded cheddar cheese, divided in half - 1 cup shredded pepper- jack cheese, divided in half - 2 cups shredded cooked chicken. - 1 cup frozen corn kernels, thawed. - 1/2 teaspoon chili powder - 1/4 teaspoon cumin - salt and pepper - 4 scallions, thinly sliced - 8 -8 inch flour tortillas.

- Pre-heat the oven to 325°
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1/2 of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, and half of the scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- Spread about 1/2 cup of salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup of filling on a tortilla, roll it up, put in dish seam side down. Repeat for all tortillas.
- Pour remaining salsa over enchiladas, spreading to coat them all. Sprinkle with the remaining cheese to coat.
- Transfer to pre-heated oven and bake 20-30 minutes until its hot and bubbly. Sprinkle with the remaining scallions and serve warm.