Chicken & Bean Enchiladas

These are courtesy of my daddy.  They are a great meal to serve to company, easy to prep ahead of time, and delicious the second day!

Ingredients:
4 oz. cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar cheese

2 cups shredded cooked chicken

1 14.5 oz. can black beans, rinsed and drained

1 4 oz. can medium green chiles

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6 to 8inch flour tortillas

DIRECTIONS:

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in

1 cup of the grated cheese. In a second bowl toss together the chicken, beans, chiles, corn, cumin, cayenne, salt,

pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining

tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated

cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to

preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered

with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.