I am now taking a summer class (Finance.  Ugh.), was out of town last weekend visiting the in-laws (there was supposed to be a Lily picture here, but I don't have any ready, so I'll put two in the next post.  Ok, Nonnie?  She is so demanding!), and will be out of town this weekend visiting my family.  But I still couldn't resist the opportunity to make Mexican food this week.  I was putzing around online in one of the foodie communities that I like to frequent and they were having a recipe swap.  Normally, I would logically tell myself that I don't have the time.  I would be stupid to participate.  Stupid.  But that cumin.  And cilantro.  And don't even get me started with the cheese.  So I signed up and was sent this enchilada recipe from Carrie's Sweet Life.  Yum.  It's a lot like the enchiladas that Austin made last year.  And that's not a bad thing!

I liked the idea of the recipe as it is, but I summer-ized it a bit by throwing in some fresh corn, peppers, cilantro, and onion.  We only get about 10 minutes of summer per year here in Boston, so I couldn't those precious moments go to waste.  But I'm sure frozen would work just as well in the winter months.

Chicken Cream Cheese Enchiladas Printer-friendly version 8 ounces cream cheese, softened 1/2 cup sour cream 2 cups prepared salsa  2 cups Mexican blend shredded cheese (or pepper jack would be good, too)  2 cups cooked shredded chicken 1 cup fresh corn kernels 1/2 onion, diced 1 small bell pepper, diced 1/4 cup fresh cilantro 1/2 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper 10 8-inch flour tortillas

Preheat oven 325 degrees.

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

In a second bowl toss together the chicken, corn, onion, pepper, cilantro, cumin, chili powder, salt, and pepper.  Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly.

Source: adapted from Carrie's Sweet Life