My mom had the idea for this recipe and actually made it because I was sleeping before supper. She used my cream cheese wonton filling that was left over from making the cream cheese wontons. It was sort of inspired by the enchisagna recipe.
Ingredients
- Cream cheese mixture recipe
- A bunch of tortillas
- Sweet & sour sauce
Directions
- Grease the bottom of a 9×13″ cake pan with pam or butter.
- Cut the tortillas into half, cut the remaining pieces in half again (It should be in four pieces).
- Putting the square edges on the square sides of the pan, lay down the first layer of tortillas in the pan. The bottom of the pan should be covered with tortillas.
- Spread half of the cream cheese mixture onto the tortillas.
- Place another layer of tortillas on top of the filling and cheese.
- Spread the remaining half of the cream cheese mixture onto the tortillas.
- Place one final layer of tortillas on top of the cheese.
- Pour on the amount of sweet and sour sauce looks good to you (if you like a lot, put a lot, if you like a little, put a little).
- Bake in the oven 350 degrees for 15-20 minutes.
The Chronically Ill Chef 