The Most Delicious Alfredo Sauce in the World + Steak Enchiladas

One day, dissatisfied with every alfredo recipe in my recipe box (there are at least 4), I went searching the Interwebz for a new one. Requirements? It had to be super-fattening, rich, and better than anything I've ever made myself; something of (higher) restaurant quality. And it had to be a recipe I could use with more than just fettuccine.

After the recipe, I'll share three of my favorite ways to use it. So here it is, the devilishly delicious alfredo recipe that's so good, just thinking about it will ruin your new diet:
______

4 T unsalted butter (I use regular salted butter)
3 cloves garlic, finely minced (I used pre-minced from the jar)
1/2 package of cream cheese, softened and cut into 1/2-inch cubes
1 C milk (use whatever kind you want, here. Fattier is probably more delicious though. ;) )
3 oz. parmesan cheese, grated
1/2 tsp. ground black pepper
kosher salt, to taste.

Melt butter in a medium saucepan over medium heat. Add garlic and cook for 2 minutes. Add cream cheese, stirring with whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in Parmesan and pepper. Season with salt, if needed. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly.
_____

Easy, right?? And there's a surprise bonus. I've NEVER had this sauce separate when reheated at a later time. I love to use this recipe not only in chicken fettuccine alfredo with a Normandy vegetable mix (or just broccoli), but I love to use it on Chicken Alfredo Pizza (I'll post this one next week), and especially in Steak Enchiladas.

Steak enchiladas are so flipping good, you'll probably make them once a week.

All you need:
- Alfredo sauce from above
- Wild rice, 2 C (2 cans if you used canned), as much as you want, really.
- 1 lb Sirloin steak, grilled
- Tortillas, about 10

Prepare (or open and drain) your wild rice. If you make it from dry rice, bake it according to pakage directions. That's the best and easiest method and it tastes way better than canned. Prepare your alfredo sauce. Grill your steak to medium rare with whatever seasonings you like and cut it into thin slices. Preheat over to 350 degrees. Spray a 9x13 baking dish with cooking spray (just to make it a little fattier, lol!). Take your tortillas and fill with rice and steak in whatever proportion you like. Spoon some alfredo sauce over the fillings, roll up the tortilla and put in the baking dish. Repeat with the rest of your tortillas and fillings. Once they're all rolled up you should still have some alfredo left over. Spread this evenly over the top and sprinkle with a little cheese and/or some parmesan. Bake for 20-30 minutes. Devour.

I hope you give these recipes a shot. The alfredo sauce is definitely worth it. So're the steak enchiladas.Heck, anything that has this sauce in it is worth it.