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.