Cream Cheese Enchiladas

Here’s a recipe for Cream Cheese Enchiladas:

Ingredients:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups cooked, shredded chicken (optional)
• 1 can (10 oz) red or green enchilada sauce
• 1 small can (4 oz) diced green chilies
• 1 small onion, finely chopped
• 8-10 flour tortillas
• Salt and pepper, to taste
• Chopped cilantro (optional, for garnish)

Instructions:

1. Preheat the oven: to 350°F (175°C).
2. Prepare the filling:
   • In a large bowl, mix together the softened cream cheese, sour cream, 1 ½ cups of the shredded cheddar cheese, Monterey Jack cheese, green chilies, and chopped onion.
   • If using chicken, add it to the mixture. Season with salt and pepper to taste.
3. Assemble the enchiladas:
   • Spread about 1/3 cup of the filling down the center of each tortilla.
   • Roll up the tortilla and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
4. Add the sauce:
   • Pour the enchilada sauce evenly over the rolled tortillas.
   • Sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Bake:
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve:
   • Let the enchiladas cool slightly before serving.
   • Garnish with chopped cilantro if desired.

Enjoy your Cream Cheese Enchiladas!