Cream Cheese Enchiladas with Simple Enchilada Sauce

4 oz. cream cheese, softened

1/4 cup sour cream

1 recipe Simple Enchilada Sauce, divided

2 cups shredded cheese, divided

2 cups cooked shredded chicken (crockpot)

1 cup frozen corn

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

10-ish corn tortillas

Cook chicken in crockpot and shred.  Prepare enchilada sauce while chicken cooks.

Preheat oven to 325.  Grease 9x13 pan.

Mix together cream cheese, sour cream, 1 cup of enchilada sauce, and half of the cheese.  Add spices, corn, and chilis.  Add chicken and combine.

Pour a little enchilada sauce on the bottom of the pan.  Roll chicken mixture into warm tortillas.  Cover with remaining sauce and cheese and scallions. 

Bake 20-25 min.  Serve with sour cream.

Can also be put together as a casserole.

Enchilada Sauce:

4 T. Chili Powder

1 t. Cumin

1/2 t. Onion Powder

1/2 t. Garlic Powder

2 T. Flour

14 oz can Tomato Sauce

1 1/2 c. Water

Combine all ingredients in saucepan over medium heat.  Stir until thick.