Cream Cheese Enchiladas Recipe

[ënagualí~ᏉLAᗪἇ ኔጡ።]

Cream Cheese Enchiladas Recipe

Ingredients:

1 (8 oz) package cream cheese, softened

3 cups string cut carrot/courgette mix

3 cups steamed baby spinach 

2 cups shredded Mexican or Colby cheese

3 tablespoons unsalted butter

2 cups vege broth

1 (4 oz) can diced green capsicum

8 (6-inch)soft corn tortillas

3 tablespoons all-purpose flour

1 tablespoon lime juice

Optional: pinch of chili flakes

Salt and pepper to taste

Fresh cilantro parsley for garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green spring onions or chives

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

In a bowl, combine half of the cream cheese, string carrot & courgette, 1 cup of Mexican or Colby cheese, lime juice, and chili flakes (if using). Season to taste.

Fill tortillas with 2-3 tablespoons of the mixture & spread with steamed spinach, then roll, and place seam side down in the dish.

In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add vege broth, green diced capsicum, and the remaining cream cheese. Cook until thickened.

Pour this sauce over enchiladas and top with the remaining Mexican or Colby cheese.

Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro parsley and serve.