Cream Cheese Enchiladas

Enchiladas stuffed with a savory cream cheese filling and topped with a spicy homemade chili gravy and cheese. These enchiladas are so simple and to die for!

I've been thinking a lot about the movie Dan in Real Life lately. If you've never seen it you should seek it out because it's a movie worth watching. 

There's one part in the movie where the main character {played by Steve Carell} talks about making life plans, and how in making plans we should plan to be surprised. If you know me well, then you know I like to have plans. I can definitely be flexible, but there is just something about having a solid plan that really helps me feel comfortable AND I LOVE my comfort zone.

But for some reason that little kernel of wisdom from a movie, of all things, about planning to be surprised has really struck a chord with me lately especially when it comes to this blog.

I always have a plan for the things I put on here, and I like to stick to it. However, every once and a while I make something that surprises me and that I must share, like immediately.

Enter cream cheese enchiladas.

Fact. These are incredible.

Fact. You might wet your pants from pure happiness when you bite into one of these.

Fact. Bears eat beets. Bears. Beets. Battlestar Galactica. 

Cream Cheese Enchiladas

6 (6 inch) flour tortillas

1 (8 ounce) package cream cheese, softened

1 3/4 cup shredded sharp cheddar cheese, divided

2 green onions, sliced

1 recipe homemade chili gravy (recipe below)

1/3 cup picante sauce *such as Pace's

Prepare the chili gravy as directed below. Preheat the oven to 375˚F. Grease a glass 8x8" pan. Using a hand mixer, combine the softened cream cheese, 1 cup of the shredded cheese, and the green onions. Divide the cream cheese mixture evenly between the tortillas, spread it down their centers and then roll them up. Place enchiladas side by side in prepared pan.

Pour the chili gravy mixture over the enchiladas. Sprinkle remaining cheese over the top. Bake uncovered for 20 minutes or until cheese is melted and edges are bubbly. Serve with (optional) sour cream, green onions, and/or cotija cheese.

Chili Gravy

1 tbsp vegetable or canola oil

1 tbsp flour

2 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp cumin

1/8 tsp oregano

1 cup chicken broth

Heat the oil in a small saucepan over medium high heat. Add flour and whisk until smooth. Let it cook for one minute. Stir in the chili powder, garlic powder, salt, cumin, and oregano. stirring to combine. Gradually whisk in the chicken broth, whisking out any lumps if necessary. Reduce heat to medium and simmer for 10-15 minutes stirring occasionally; mixture should get thick and bubbly. Stir in the picante sauce and set aside to cool slightly.

My Recipe Notes: I combine the spices for the chili gravy in a small prep bowl before adding them to the chili gravy.

You could definitely try a mixture of different cheeses here, such as half cheddar and half monterey jack. I love the sharp cheddar, but you could use whatever you have on hand.

Recipe Yield: 6 enchiladas (serves approximately 4 people)
Recipe Source: an ©Amanda Jenks original