A delightful twist on classic enchiladas, featuring a creamy garlic-infused cheese filling wrapped in soft tortillas and baked to perfection.
Combine the shredded cheese, softened cream cheese, and garlic powder in a mixing bowl until smooth and well-blended.
Ensure the cream cheese is at room temperature for easier mixing.
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
Use a baking dish that fits the rolled tortillas snugly to keep them in place.
Spread a thin layer of enchilada sauce over the bottom of the baking dish.
This prevents the tortillas from sticking to the dish.
Spoon a portion of the cheese mixture onto each tortilla, roll it up, and place seam-side down in the baking dish.
Warm the tortillas slightly to make them more pliable for rolling.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
Ensure all tortillas are covered to prevent them from drying out during baking.
Sprinkle the remaining shredded cheese over the top.
For a golden crust, broil for the last 2 minutes of baking.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve the enchiladas hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side of guacamole or a fresh salad for a complete meal.
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