The Philadelphia Story

Enchiladas Are Traditionally Served Alongside Rice and Refried Beans

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.

Yummy Spanish Brown Rice, Refried Beans, and Creamy Cheese Enchiladas — Ole!

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)
  1. 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.)
  2. Lightly spray/oil a 13″X9″ pan. Spread a thin layer of salsa or taco sauce on the bottom of the pan.
  3. Divide filling among 8 gently heated/steamed flour (fajita size) tortillas. Roll tightly and place, seam-side down, in pan.
  4. Top enchiladas with desired amount of salsa or taco sauce. Sprinkle with remaining cheese.
  5. Cover and bake at 350F until bubbly and heated through, about 20 to 30 minutes.
  6. Let rest about 5 to 10 minutes before serving. Refrigerate leftovers.
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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Main Dish, TexMex, Vegetarian/Meatless and tagged , , , . Bookmark the permalink.

2 Responses to The Philadelphia Story

  1. Mexican is my absolute fav – I’ll be thinking about enchiladas and margaritas all night now

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