Due to birthday parties and family get-togethers, I haven’t had too many opportunities to cook at home  lately. Craving something other than party food, I decided to whip up a batch of my incredibly simple but insanely good five cheese enchiladas. Usually five cheese recipes have me visiting several markets searching for just the right ones, but with this recipe, you only need to purchase two.

For my Five Cheese Enchiladas you will need:

  • 1/2 red pepper (diced)
  • 1/2 red onion (diced)
  • 1/2 cup frozen corn
  • 3/4 cup cream cheese
  • 3/4 cup four cheese blend
  • 1/2 tsp of blended chipotle peppers in adobe sauce
  • 1 can enchilada sauce
  • 8 corn tortillas
Four cheese mexican blend and cream cheese - both low in fat!

Four cheese mexican blend and cream cheese – both low in fat!

Just a little add a ton of flavor. I like to blend all the peppers and sauce and then store in the freezer to use when needed.

Just a little adds a ton of flavor. I like to blend all the peppers and sauce together and then store in the freezer to use when needed.

Saute onions, peppers and corn (feel free to add anything else you usually like in your enchiladas) until soft.

Add blended chipotle pepper sauce, shredded cheese and cream cheese. Mix well and set aside. This can be made in advance and placed in the fridge until you’re ready to prepare dinner.

Filling

Enchilada filling

Warm each corn tortilla on a dry skillet.

Pour enchilada sauce into a dish and dip tortilla into sauce. Make sure you coat both sides.

Add one tablespoon of filling onto center of tortilla and roll. Place onto baking dish.

Repeat 7 times, dipping, coating, filling, and rolling.

Pour any remaining sauce over enchiladas and top with cheese.

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Bake at 350 degrees for 10 mins and if you like, broil at low for 5 mins.

IMG_20121130_082351Serve with rice, beans and/or salad and ENJOY!

**I’ve been told these taste better than the cheese enchiladas served at restaurants!! You’re welcome!!

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