Cream Cheese Enchiladas 5 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1 cup shredded cheddar cheese, divided 1 cup shredded pepper-jack cheese, divided 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon cumin Salt and pepper 4 scallions, thinly sliced 8 8-inch flour tortillas
