Happy Enchiladas 1 Large Jar (12-16 oz) of green chili sauce (salsa verde).Sold in the Latino foods aisles. 1 package cream cheese 1/2 pound or more shredded cheese (cheddar works well) I usually use a fajita mix of fresh produce: red, green, yellow peppers, onions, etc. Instead of peppers you could try any veggies and/or use chicken. Today I used zucchini, summer squash, mushrooms, and garlic grilled in olive oil. (Edit: Not recommended. Stick with Mexican-type veggies. This was still yummy, but the grilled veggies would have been good as a side on their own and the pepper mix is a bit better suited to this recipe.) 8 piece large flour tortillas (soft tacos or enchiladas) Preheat oven, 350. Melt cream cheese in microwave, 1 minute to soften. Prepare pans (I use 9x13, but sometimes enchiladas are too big and you need another 8x8 pan) by pouring a small amount of salsa verde in pans, tilting to cover bottom of pan evenly. In mixing bowl with cream cheese, add most of the salsa verde. Set aside a bit for the top. Add shredded cheese, reserving 1/2 cup or so for on top. Add veggies and chicken if desired. Mix together. Place 2-4 Tablespoons of filling onto one tortilla (about the size of a small fist). Fold up, place tortilla in pan over salsa verde. Repeat until tortillas are filled, leaving some mixture aside. Top filled pans with remaining salsa verde, any leftover filling, and remaining cheese. Cover with foil and bake for 45-50 minutes, uncovering pans for last 10 minutes to brown. Note: I usually have a small extra can of salsa verde (7 oz) in case I didn’t leave enough to spread on top, especially if I had to use two pans. I sometimes make 10 enchiladas instead of 8, so I fill them with a little bit less filling. You’ll see after you make it once how much to save for topping/how much to fill enchilada with. The recipe that I tweaked this from uses 18 corn tortillas, taco size and adds 1 heaped tablespoon filling to each tortilla. I don’t like the corn tortillas as much as flour ones, so I’ve never tried it. Since I use bigger tortilla shells, I never knew exactly how much filling I was supposed to use, so the small fist is basically just what I ended up doing. I'm telling you, this is incredibly easy and even more incredibly delicious. Best thing ever. If I remember to, I'll snap a picture out of the oven.