Jon's Baked Chicken and Cheese Enchiladas

4 oz. cream cheese, softened
1/4 c. sour cream
2 c. salsa
2 c. grated cheddar cheese or monterey jack cheese
2 c. shredded cooked chicken
1 c. frozen corn kernels
1/2 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
4 green onions, thinly sliced
12-14 soft round flour tortillas, 6-8 inches

Preheat oven to 325 degrees. Assemble:
In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheese. In a second medium bowl, toss chicken, corn, cumin, oregano, pepper flakes, salt, pepper, and 1/2 green onions. Add the cream cheese mixture to the chicken mixture and stir to combine.

In a 9X13 baking dish spread 1/2 c. salsa over bottom of dish. Place about 1/3 c. filling on tortilla, (I microwave tortillas to soften a bit before placing filling in) roll up and transfer to baking dish seam side down. Repeat process for all tortillas. Pour remaining salsa over enchiladas, spreading to coat. Sprinkle remaining grated cheese and green onions over the enchiladas. Bake at 325 degrees for 35 minutes.

May be prepared up to 12 hours in advance. Also can be frozen. Do not thaw before baking if frozen.

Years ago, my brother Jon invited our oldest and I over for dinner when our oldest was 4 and an only child. This is what he made. It is delicious, he can cook!
Also, for a couple of years, I was involved in a freezer cooking ministry at church. We made this recipe every month. Enjoy!