EASY ENCHILADA RECIPE WITH CREAM CHEESE RECIPES

Steps:

• Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

Steps:

• Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.
• Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.
• Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.