Easy Cream Cheese & Salsa Enchiladas

I was talking with a dear friend of mine, whom I've been friends with for over 20 years. Wow, does that make me sound old, or what? We met in kindergarten, so cut me some slack. Anyway, she told me how she remembers always eating cream cheese smothered in salsa, with tortilla chips at my house, when we were little. It made me laugh, because I don't remember eating that a lot in my youth...but I DO love it. 

I have to admit, I haven't eaten it in years, with one small exception. This recipe. It happens to include both! And maybe that's why I was drawn to this recipe in the first place. But now it's a dish that my husband requests quite often. It comes together SUPER fast. I have tried cutting down on the fat by substituting sour cream for the cream cheese. It's good....but let's face it, nothing is as good as cream cheese when it comes to the creamy factor. So, just ENJOY!

P.S. Britt, I dedicate this to you. I know you'll love it!

{EASY CREAM CHEESE & SALSA ENCHILADAS}

1 (8-oz) pkg. cream cheese
1 c. salsa
2 c. chicken breast, cooked & shredded
1 can black beans
8-10 flour tortillas
2 c. shredded cheese
Enchilada Sauce

In medium saucepan combine cream cheese and salsa. Cook stirring until melted and well blended. Stir in chicken and beans. Fill tortillas with mixture, roll, and place in greased 9x13 pan. Spread enchilada sauce and cheese over top. Cover with tin foil and bake at 350° for 30 minutes. Garnish with your choice of lettuce, tomatoes, and sour cream.

Note: You can use the pre-made canned enchilada sauce, the packet of enchilada seasoning (which you'll need tomato sauce to mix it with), or you can make your own. I personally use the seasoning packet, just because it's easy to have on hand.

Chocolate Crusted No-Bake Berry Cheesecake

Now for this mouth-watering, delicious, little number. This is actually a work in progress, if you can believe it. I mean it looks GORGEOUS and it tastes even better. But my smarty-pants husband had a wonderful suggestion to make this with a brownie crust instead. Which is a FABULOUS idea! See, why I married this guy? But, I'm just waiting to run a few more miles until I make it again. 

In the meantime, I think this chocolate cookie crust is WONDERFUL. And the fresh berries are to die for.  A little word of caution, though, the cookie crust is a little tough to gracefully cut with your fork. I know it may be a little irreverent (can you be irreverent with cheesecake?), but we actually ended up eating this like a piece of pizza.

Go enjoy this Some Kind of Delicious original recipe and let me know how you like it (especially if you use a brownie crust). Enjoy!

{CHOCOLATE CRUSTED NO-BAKE BERRY CHEESECAKE}
The Crust:
About 35 chocolate cookies (like Oreo's, but I used the generic) 
2 T. white sugar
1/2 tsp. salt
6 T. unsalted butter, melted


Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and salt. Process until fine crumbs form. Add butter, and pulse until mixture comes together. Press crumbs firmly into an 11-inch tart pan. Use the back of a measuring cup to make the crust flat and uniform. Bake until crust is set, about 20 minutes. Let cool.


The Cheese Cake:
8-oz. cream cheese, softened
1 can sweetened condensed milk
1/3 c. lemon juice (fresh would be wonderful!)
1/4 tsp. nutmeg
Fresh raspberries & blueberries


Cream the cream cheese and condensed milk with a hand mixer, until smooth. Add lemon juice and mix until smooth. (Don't add the lemon in the beginning, otherwise your cream cheese will be lumpy.) Mix in nutmeg. Spread the mixture on top of the cooled chocolate crust and let set-up in refrigerator for a couple hours. Arrange fresh berries on top, right before serving. 

Johnny's Ice Cream Pie

I have SIX brothers. Count them...SIX. And yes I am the youngest. I love all my brothers equally. But I truly truly love my brother Johnny. And that's because he makes this ice cream pie (just kidding, there are many reasons). But seriously, this pie is SO yummy. And guess what...you can have it made in about 5 minutes. No lie.

Ok. Ok. So then you have to let it set up in the freezer for a few hours, but still. The effort is extremely minimal. 

And the other great thing, is that this recipe makes TWO pies. So make one for your family and take one to a friend, like I did the other night. Enjoy!

{JOHNNY'S ICE CREAM PIE}

½ gallon vanilla ice cream, softened
1 fruit flavored Bacardi mixer (we like strawberry)
2 graham cracker pie crusts

Combine Bacardi mixer and softened vanilla ice cream in a large bowl. Pour mixture into pie crusts and place in the freezer for a few hours to set.