Wednesday, May 9, 2012

Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

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