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Baked Chicken Cheese Enchiladas

Nutrition per serving    (USDA % daily values)
CAL
356
FAT
76%
CHOL
18%
SOD
13%

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Ingredients for 14 servings

4 oz. cream cheese, softened

1/4 cup sour cream

2 cans (10 oz. each) red enchilada sauce, divided

2 cups grated cheddar or Monterey Jack cheese (or a combination), divided

2 cups shredded cooked chicken

1 cup frozen corn kernals, thawed

1/2 tsp. cumin

1/4 tsp. dried oregano

1/4 tsp. cayenne

Salt and black pepper to taste

4 scallions, thinly sliced, divided

12 to 14 corn tortillas

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