Preheat your oven to 325°F and spray a 9x13 dish with cooking spray.
In a mixing bowl, combine softened cream cheese and sour cream until smooth. Stir in half of the enchilada sauce and half of the cheddar and Monterey Jack cheeses.
Add shredded chicken, corn, diced green chiles, chili powder, cumin, salt, pepper, and half of the scallions to the mixture. Stir until well combined.
Spread half of the remaining enchilada sauce in the bottom of the prepared baking dish.
Place a portion of the filling into each tortilla, roll it up tightly, and place seam-side down in the dish.
Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheeses.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Garnish with remaining scallions and cilantro before serving.
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Notes
Customize by adding your favorite veggies or adjusting the spice level!