Are You Following?

Follow MelissaStramel on Twitter Follow Lilac Lane Patterns on Facebook Follow Me on Pinterest Instagram

Thursday, November 17, 2011

Creamy Enchilada Topping

Enchiladas are probably my favorite food in the whole wide world. I recently ate an enchilada that had the yummiest sauce, instead of the same-old red stuff. I tried to recreate it and here is what I did. Try it, you might just love it too. This recipe makes enough for 7 or 8 enchiladas.
First put one package of cream cheese in a half cup milk and slowly melt them together. Just use medium-low heat.

When it looks like this, we're ready to proceed.
Chop a half cup of cilantro and shred 3/4 cup of monterey jack cheese. Add to the pot and stir.
Next stir in a half cup of frozen corn.
Add cayenne pepper to taste (a little goes a long way) and a couple of teaspoons of hot madras curry powder. This one can me omitted if you don't care for curry, but it gives a really nice flavor. Stir in another half cup of milk and reheat until bubbly.

Serve with homemade refried beans and salsa. Delicious.


Lisa Marie said...

Ummmmmmmmmm, Guadalajara?!?!
I have to make this. That place was delicious!

Angie - said...

Looks delicious! I pinned it!

Related Posts with Thumbnails