Difference between revisions of "Enchiladas Cream Cheese"
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* 2 cups grated [[Colby]] and [[jack cheese]] mixture | * 2 cups grated [[Colby]] and [[jack cheese]] mixture | ||
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# Brown hamburger, [[garlic]], and [[Onion]], drain. | # Brown hamburger, [[garlic]], and [[Onion]], drain. | ||
Latest revision as of 06:58, 14 July 2012
Description
Ingredients
- 1 lb hamburger
- 1 can crushed tomatoes
- 1 can mild red enchilada sauce
- 1 small can diced green chilis
- 2 t cumin
- 2 cloves diced garlic
- 1 med chopped Onion
- 1 pkg cream cheese
- 1 pkg 10 count fajita flour tortillas
- 2 cups grated Colby and jack cheese mixture
Procedures
- Brown hamburger, garlic, and Onion, drain.
- Add tomatoes, enchilada sauce, cumin, and green chilis.
- Bring to boil and simmer for 45 minutes.
- Use 9x11 baking pan.
- Cover bottom of pan with layer of sauce.
- Spread cream cheese on tortilla, roll, and place in pan.
- Cover with remaining sauce.
- Bake at 350 for 30 minutes.
- Cover with co/jack cheese mixture and return to oven until melted.
- Serve with sour cream, fresh diced tomatoes, , lettuce or whatever else you fancy.
- These reheat in microwave wonderfully.
- You can also premake and freeze for baking at another time...
