| | Directions | | In a large bowl mix together cream cheese and sour cream until smooth. Stir in salt, pepper and cumin. Stir in chicken, 1 C Monterey Jack cheese, cheddar cheese and green onions. Spoon mixture into the center of tortillas and roll up. Place tortillas, seam down, into a lightly greased 13 x 9 baking dish. Cover with enchilada sauce. Bake at 350° for 25 minutes. Sprinkle with remaining Monterey Jack cheese and bake an additional 5 minutes. Garnish with sour cream. |
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| Ingredients | | - |  | 8 flour tortillas |
| - | | 10 ounces Enchilada sauce |
| - | | 4 ounces cream cheese; softened |
| - | | 3/4 cup sour cream |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon cumin |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups shredded, cooked chicken |
| - | | 2 cups Monterrey Jack cheese |
| - | | 1 cup cheddar cheese |
| - | | 1/4 cup chopped green onions |
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