Cheese Enchiladas |
| Name: |
Lakisha Randolph |
| Base: |
Fort Campbell |
| Recipe: |
12 flour or corn tortillas
8oz. cream cheese, softened
1/2 cup sour cream
2 tsp parshley leaves, crushed
1 c Colby with monterrey jack cheese
1 1/2 c Salsa
1 tsp cumin
1. Preheat oven to 350.
2. In a large bowl, mix cream cheese, 3/4 cup of Colby cheese, and parshley together until smooth. In another bowl, mix salsa and cumin.
3. Spray a flat cassorole dish with non-stick cooking spray. Spread 1 cup of Salsa mixture on bottom of the pan.
4. Heat tortillas if you want in a frying pan until tortillas become soft and warm.
5. Fill tortillas with cheese mixture and roll them up. Place tortillas with seam side down into the prepared pan.
6. Spread remaining salsa and cheese over tortillas.
7. Bake uncovered for 20 minutes. |
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