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.
Love,

xoxo