You know it has to be good if it requires a block of cream cheese!! Yummy!
I used to measure out the ingredients, but then I found that it was
easier to just put the softened cream cheese in a bowl…and fill it up with below
fillings until it was a good chunky consistency. It sounds like a crazy mix, but trust
me it is delicious and oh so easy once you get the hang of it!
1 box cream cheese
1 cup raisins
small can black olives, sliced
1/2 cup green olives, sliced
1 small orange bell pepper, diced
dash of cayenne red pepper
2 cups shredded jack/cheddar cheese (1 bag)
Roll up mixture in tortilla shells and bake on 350 for 30 minutes.
Make a homemade sauce to pour under and over the shells or buy a premade sauce. 1 Sauce
recipe:
5 small tomatoes
minced garlic
1 red bell pepper
salt
Put in blender until smooth or chunky (preference) then bring to a boil and then simmer
on stove for 15 minutes. Pour under and over enchiladas before baking. Chad cuts up
the bell pepper for the enchiladas and makes the sauce while I make the enchiladas so
we can do it pretty quickly when we work together.
It’s a big hit with our neighbors. I’ve tried out a lot of new recipes on them, not all were
a hit!!! The last thing I tried was a hazelnut-butternut squash lasagne. Whatever you do,
avoid that one. =)