Spooky Enchiladas

Last night a few friends came over for spooky enchiladas before the Halloween Parade.

I went as a "fashion don't" and my brother dressed as a unicorn. Ladies, he's single if you're interested…



Spooky Baked Chicken Cheese Enchiladas

This recipe is not exactly authentic Mexican food – it is so Americanized I’m surprised it doesn’t contain cream of mushroom soup. But it is cheesy and gooey and really easy to make for a group. I didn't even have to go to the grocery store, I had all the ingredients hanging around the kitchen.

4 oz cream cheese, softened
1/4 cup sour cream
2 cups salsa
2 cups grated cheese (I used Monterey Jack)
2 cups shredded cooked chicken
1 cup canned corn
1/2 tsp cumin
1/4 tsp dried oregano (I skip this sometimes)
1/4 tsp cayenne
4 scallions, chopped finely
10-12 small (fajita size) flour tortillas

Preheat oven to 325. In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup salsa and 1 cup grated cheese. In a second bowl, toss together the chicken, corn, spices, and half of the scallions. Add the cheese mixture to the chicken mixture and stir to combine.

Spread 1/2 cup salsa over the bottom of a baking dish (I used 2 glass pyrex dishes). Place about 1/3 cup of filling in the tortilla, roll up, and place in baking dish, seam side down. Repeat for remaining tortillas. Pour remaining salsa over the enchiladas and top with the rest of the shredded cheese. Bake for 25-30 minutes, or until hot and bubbly. Sprinkle with remaining scallions (or not, if you're lazy like me and threw them all in the filling.

Decorate spookily using sour cream and Sriracha hot sauce.