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5 oz. reduced fat cream cheese, softened
1/4 C light sour cream
1 can (10 oz) enchilada sauce
1 C shredded cheddar cheese, divided
1 C shredded monterey jack cheese, divided
2 C cooked shredded chicken
1 C frozen corn kernels, thawed or canned, drained
1 can (4 oz) diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
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1st Keep
 PinkyMac
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