Cream Cheese Enchiladas
This recipe is very flexible. In the past, I have added shredded zucchini, spinach, or mushrooms. Totally a matter of taste, but the cheese make a great base. Compliments to Emily and Carrie for the beginnings of this one!
Serves 4, Estimated cost per serving $1.08
1 package Benita Flour Tortillas
1 8 oz. block Happy Farms Cream Cheese, softened
1 1/2 c. Happy Farms Monterrey Jack Cheese, shredded
1 1/2 c. Happy Farms Sharp Cheddar or SimplyNature Organic Sharp Cheddar Cheese, shredded
1/2 med. onion, chopped
1 red bell pepper, chopped
1 c. Casa Mamita Mild Salsa or SimplyNature Mild Organic Salsa
1 T. Stonemill Essentials Cumin
Optional Toppings: lettuce, tomatoes, avocado, sour cream
1. Preheat oven to 350* and set aside a 9x13 pan.
2. In a mixing bowl, combine cream cheese, 1 c. Monterrey Jack, 1 c. cheddar, onion, bell pepper, avocado, 1/2 c. salsa, and cumin together with a fork.
3. Spoon filling into tortillas and roll up. Place seam side down in pan. Repeat until all filling or tortillas are used. I make 8 out of the medium sized tortillas using about 1/3 c. filling per enchilada.
4. Top with remaining cheese and salsa.
5. Bake 20 min. at 350*
*Can be prepared ahead of time or frozen. I have also used Benita Queso Blanco instead of the Monterrey Jack - just fine too!