Brenda's Cream Cheese Chicken Enchiladas

Preheat oven to 325°F

Spray 9x13 dish with cooking spray.

In medium bowl, cream together cream cheese, sour cream, cumin, chili powder, salt and pepper and 1 cup (3/4 can) enchilada sauce.

Stir in 1/2 cup of each type of cheese.

In second bowl toss together the chicken, corn, green chili's, and half of the scallions.

Add the chicken mixture to the cheese mixture and combine well.

Spread about half the remaining enchilada sauce (3/4 can) in the bottom of baking dish.

Spoon the filling into each tortilla, roll the tortilla up and place seam down.

Pour remaining enchilada sauce over top of the tortillas and sprinkle with the remaining cheese.

Bake for 20-25 minutes or until hot and bubbly.

Sprinkle with remaining scallions and serve.