4 ounces cream cheese, softened
1/4 cup sour cream
1 can undiluted cream of mushroom soup
2 cups prepared salsa
2 cups shredded cheese, cheddar or Monterey jack
2 cups shredded, cooked chicken (cook chicken in 1 can rotel tomatoes and enough water to cover.)
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper to taste
4 scallions, thinly sliced
14 soft, round 6-8 inch tortillas
Preheat oven to 325 In a medium bowl, cream together the cream cheese, soup and sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the shredded cheese.
In a second bowl, toss together the chicken, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine.
In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas.
Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance.
Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil
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