INGREDIENTS
4 OZ. CREAM CHEESE
¼ CUP SOUR CREAM
2 CUPS SALSA
2 CUPS CHEESE
2 CUPS COOKED CHICKEN
1 CUP CORN DRAINED
½ TSP CUMIN
¼ TSP OREGANO
¼ TSP CAYENNE PEPPER
4 GREEN ONIONS CHOPPED
CORN TORTILLAS
1 CUP ENCHILADA SAUCE
COOKING SUGGESTIONS
HEAT OVEN 350 DEGREES F FOR 25 MIN. OR MORE
IN NO. 1 BOWL MIX CREAM CHEESE
SOUR CREAM
½ CUP SALSA
1 CUP CHEESE
IN NO. 2 BOWL 2 CUPS MIX CHICKEN
CORN
ONIONS
CUMIN
COMBINE AND MIX BOWLS NO. 1 AND NO.2
LINE BAKING DISH WITH ½ CUP SALSA
WRAP MIXTURE INTO CORN TORTILLA
POUR REMAINING SALSA AND CHEESE ON TOP
POUR ENCHILADA SAUCE ON TOP
BAKE AT 350 DEGREES F. FOR 25 MIN. OR MORE
SERVE HOT. ENJOY, MISS PATSY’S KITCHEN. RECIPE WAS GIVEN TO MISS PATSY BY SHEILA KIDD FROM FLORIDA WHILE VACATIONING AT SEA PINES AT HILTON HEAD, SC.
