May. 11, 2007 - ~* Creamy Cheese Enchiladas *~
They loved them :) So, I'm sharing the recipe:
INGREDIENTS:
2 - 8 oz blocks neufchatel cheese softened
1 - 8 oz pkg + 2-3 tbs 2% Milk Mexican four Cheese Shredded
salt & pepper to taste
1 32 oz box 100% Fat Free chicken Broth (Swanson)
1/4 - 1/3 C flour
1/2 C water
1 - 2 tbs chili powder (or more if you like your sauce spicier)
1 tsp cayenne powder
1 -2 tsp cumin
12 corn tortillas
2 tbs oil
Preheat oven to 350 degrees.
For filling:
Mix softened cream cheese with package of shredded cheese. Salt & pepper to taste.
Set aside.
For Sauce:
Put broth in pot and bring to boil. Blend water, flour , chili powder, and cumin. Gradually add to broth, stirring constantly. Let sauce thicken to gravy consistency, then turn heat down and keep warm.
Prepare corn tortillas:
Put one tbs oil in skillet, heat until small crumb bread sizzles, put one tortilla in pan and turn over until softened. Continue through first six tortillas. Add second tbs oil and repeat process.
After tortillas are completed, cover the bottom of glass lasagna size pan with sauce. Take a tortilla and add approx. 1 1/2 tbs cheese mixture to middle of tortilla and roll tightly. Place seam side down in pan. Repeat until cheese and tortillas are all used.
Cover with remaining sauce.
Sprinkle 2 -3 tbs shredded cheese down center top of enchiladas.
Place pan uncovered in preheated oven for approx. 20 minutes or until cheese is melted.
Enjoy!
NOTE: These are very mild enchiladas, for a spicier sauce add more chili powder and cayenne pepper.
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Comments
May. 13, 2007 - Untitled Comment
Posted by mycrazylife
These look so good! I will have to give this one a try. Seems like I haven't made anything out of the ordinary for some time. But this looks too good to pass up! Happy Mother's Day!
Blessings,
Hallie
