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Mexican Lasagna (Cheesy Enchilladas)
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| All amounts are adjustable to taste. |
Sauté a clove or two of minced garlic and green chiles or other peppers.
Add cream cheese. One package is enough for a small batch, two is a good amount if using a 9x12 pan. Add a small amount of water if necessary to help the cream cheese melt.
When the cream cheese is all melted, add shredded monterey cheese until smooth and cheesy enough for your taste.
Add in shredded pre-cooked chicken and any pre-cooked veggies. Mix well.
Roll in flour tortillas and layer in baking pan. Cover with a layer of shredded Monterey. Drizzle with heavy cream. Bake at 375 degrees until cheese topping is melty.
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