1. Preheat oven to 350 degrees. Wrap corn tortillas in aluminium foil and
bake for 10 minutes.
2. While tortillas are baking, heat the oil in a large skillet over medium
heat. Cook onions until golden brown. Add garlic and southwestern seasoning
and cook until fragrant. Stir in corn and sauté another minute until
bright yellow in color. Off heat add, chicken, 1 can enchilada sauce, and 1 cup
Marieke® Gouda Smoked Cumin stir gently to combine.
3. Spray a 13 by 9 inch baking dish with cooking spray. Spread ½ cup enchilada
sauce on the bottom of the baking dish. Working with one tortilla at a time,
arrange 1/3 cup filling in center of each tortilla and place seam side down in
baking dish. Repeat with remaining tortillas. Spray tops of tortillas with
4. Place remaining enchilada sauce in a microwave proof dish and microwave for
30 seconds, until slightly warmed. Whisk in cream cheese and sour cream, set
aside. Bake enchiladas in oven for 10 minutes or until edges start to brown.
Spoon cream cheese mixture over enchiladas and top with remaining cheese. Return
to oven and bake another 10 minutes.