This week I decided to use some leftover enchilada sauce to whip up some veggie enchiladas for dinner. I’d been craving Mexican food and wanted to switch it up from our regular burritos. Little did I know, it would be my best recipe creation yet. I’m a huge fan of Mexican food, but for some reason I hadn’t made enchiladas in years. I was excited to come up with a new and different twist on a classic favorite!

The secret to the CRAZY awesome flavor of these enchiladas is in the filling. I used cream cheese and a special blend of spices with a hit of fresh lime juice for that extra kick. I topped them with enchilada sauce and shredded cheese and baked until cheese was deliciously crispy!

We served ours topped with a little more fresh lime juice and creamy sliced avocado. It was so good I literally licked my plate (no shame!) and we were scraping pieces out of the pan. I’ve been dreaming about the leftovers all day and am already planning to make these again next week. If you only make one recipe from my blog ever, make this one!

For the full recipe, head over to Blue Ridge Babe.

*This post was originally published on Joy’s website, Blue Ridge Babe. 

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