Green chile chicken enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 400°F.

Step 2

2. Place the cream cheese in a large spouted measuring cup. Slowly whisk in the milk until smooth. Add half of the enchilada sauce and mix.

Step 3

3. In a large bowl, combine shredded chicken, onion powder, cumin, garlic powder, chili powder, green chiles, corn, and cheddar cheese. Season with salt and mix well. Add about one-third of the cream cheese sauce and toss to coat.

Step 4

4. To assemble, coat the bottom of a 9 x 13-inch baking dish with a few spoonfuls of the remaining enchilada sauce. Working one tortilla at a time, spoon the chicken mixture down the center, roll it up, and place seam-side down in the dish. Repeat with remaining tortillas and filling.

Step 5

5. Pour the remaining cream sauce over the enchiladas, then the remaining enchilada sauce. Sprinkle pepper Jack cheese over the top.

Step 6

6. Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Let cool for about 10 minutes, then serve with desired toppings.