We love, love, love our TexMex! One of our favorite TexMex dishes is enchiladas.
In a good TexMex restaurant, you’ll typically see a choice of cheese, beef, and chicken enchiladas on the menu. My favorite local TexMex restaurant also offers a deliciously decadent spinach enchilada.
I myself have several variations on enchiladas that I choose from, depending upon the flavors I’m craving and how much time I want to spend puttering with them. Recently, for our weekly meatless supper meal, I decided to do a yummy variation on cheese enchiladas based on a recipe from a Kraft Diabetic Choices recipe booklet I have. Filled with cream cheese — that’s the Philadelphia connection! 😉 (Kraft Philadelphia Cream Cheese) — and some reduced-fat cheddar (or a combo of your favorite cheeses), these Creamy Cheese Enchiladas are a rich-tasting, yummy twist on the more traditional cheese enchiladas.
While I normally don’t like to use fat-free cheese, this is one of the few recipes where I would say you could substitute fat-free cream cheese for the reduced-fat cream cheese if you wanted.
These enchiladas come together easily and it’s also easy to adjust the number of servings up or down — you can make one or two enchiladas about as easily as you can six or eight. The original recipe makes up six enchiladas, but I find 8 ounces of cream cheese and 8 ounces of grated cheese crammed into six enchiladas just too rich for me, so I usually make them into 8 enchiladas. You can also alter the ratio of cream cheese and grated cheeses, if you like — the last time I made these, I had less than a full package of cream cheese, so I just made up the difference with the grated cheese.
So the next time you have a hankering for some enchiladas but you’re wanting something a bit different, turn your thoughts to Philadelphia and gives these Creamy Cheese Enchiladas a try — they’re easy and they’re yummy!
Creamy Cheese Enchiladas (Makes 8 enchiladas, which is 6 to 8 servings; easy to adjust up or down)
- 8 ounces reduced-fat or fat-free cream cheese, softened
- 8 to 10 ounces grated cheese (I like to do a combo of reduced-fat sharp cheddar, Monterrey jalapeño Jack, habañero cheddar, etc.) (You can also used sliced cheese, tearing it into small strips)
- Couple of green onions, sliced or 1/4 cup or so of any onion you have on hand, diced
- Optional: 1 small can (4 ounces) chopped green chilies
- 8 fajita-sized flour tortillas (use carb-balance/high fiber tortillas, if you wish)
- Favorite salsa or taco sauce (you could also use drained Rotel tomatoes) to taste (probably 1 to 2 cups)
- In a medium-sized bowl, beat cream cheese with an electric mixer until smooth and fluffy. Stir in about half of the grated cheese (approximately 1 cup) and the minced/diced onion, stirring until blended. (If using green chilies, add them in, as well.)
- Lightly spray/oil a 13″X9″ pan. Spread a thin layer of salsa or taco sauce on the bottom of the pan.
- Divide filling among 8 gently heated/steamed flour (fajita size) tortillas. Roll tightly and place, seam-side down, in pan.
- Top enchiladas with desired amount of salsa or taco sauce. Sprinkle with remaining cheese.
- Cover and bake at 350F until bubbly and heated through, about 20 to 30 minutes.
- Let rest about 5 to 10 minutes before serving. Refrigerate leftovers.