Thursday, May 19, 2011

Cream Cheese Enchiladas

Do you ever bite into a food and immediately regret it? Not because it's so high in calories you might have to break out the elastic pant suit, but because it's so deliciously good you are already sad that it's going to be over soon. It's so sick-emotional ride I put myself on every time I make cream cheese enchiladas. But DARNIT, I love them, just hate to see them leave. It's such a simple little pleasure, that causes world's best mouthgasm for me. I don't need all those crazy spices and your rare and interesting vegetables for foreplate (get it?! omg so clever). Gimme the bare bones, simpleton foods and I'm yours for the night.







Cream Cheese Enchilada Melt Down
-1lb of lean meat of your choice: I usually shred chicken, but these are ground beef
-1 package of cream cheese
-1 can of fat free re fried beans
-Enchilada sauce, you can get the cans-I make my own but top secret recipe
-1 bag of Mozzarella cheese
-Tortillas, the above are white corn tortillas

Easiest things ever: cook your meat, season as desired (I saute in coarsely diced onions and garlic and season with cumin, and pepper). Get a ginormous bowl, add meat, cream cheese, beans and your desired amount of enchilada sauce, I usually add about 1 1/2 cups. STIR!! Grab a glass 13x9 baking pan, spray with cooking spray. Grab a tortilla, fill with a spoonful of mix, roll up and REPEAT. Fill the pan, cover the rolls in more enchilada sauce and sprinkle with moz cheese. Baked for about 25-30 mins at 350 degrees, on until cheese is all melty and gooey.






Eat your little brains out.




5 comments:

Jamie @ FoodFemLife said...

Jules, these look awesome. I've put cream cheese in chili, but never thought to put it in enchiladas! *save*

Amanda said...

That sounds amazing! Thanks for sharing.

erin e. said...

OH my goodness these enciladas sound Delicious!!! I must try making them :)

Thanks for sharing

Mama Lo said...

I'll take two please!

Jennie said...

Just made these for dinner, they're amazing!! Thanks for the recipe, definitely a keeper! :)