Cheesy Enchiladas

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.

Cheesy Enchiladas
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)
Enchilada Sauce
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. 

Cover and bake for 20 minutes. Take off the cover and bake for 10 more minutes or until hot and bubbly.

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.