This recipe of cheese enchiladas is a hit at our house. The cream cheese adds a little twist and gives it a bit more flavor. My daughter loves to make fresh salsa. So we topped them off with fresh Pomegranate Salsa that she made.
4 cups shredded cheese
1 8oz. package cream cheese, softened
2 tsp. garlic powder
1/2 cup onions, minced
tortillas, use what ever kind you like. (I made 10)
1/2 to 1 cup more shredded cheese.
Mix 4 cups cheese, cream cheese, garlic powder and onions together. It will be the texture of stiff playdough. Preheat oven to 350 degrees. Coat bottom of a 9 x 13 casserole dish with a bit of sauce.
With your hand grab about 2 Tbs. of the cheese mixture and form it into a log shape.
Roll tortilla around the log and place in the pan.
Repeat for the rest of the tortillas.
Pour the remaining sauce over the top, spreading to cover.Sprinkle with 1/2 to 1 cup of shredded cheese over the top.
This also is a good freezer meal.
My tortillas from Costco were to big for the pan. I had to cut off a small portion of the end.
I used about 1 lb. of shredded cheese.
This recipe is linked to Recipe Swap and Foodie Friday.
I love lots of cheese on my enchiladas and this recipe has that.ReplyDelete
THANKS!!! for sharing your GREAT!!! cheesy enchilada recipe.
What a nice recipe. It's perfect for the damp and chilly fall days we are having in Oregon. Thanks! Have a great weekend.ReplyDelete
I would never have thought to use cream cheese, but it sounds great. Thanks!ReplyDelete