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
Preheat the oven to 325F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining scallions and serve.