Three Cheese Enchiladas
Country Woman
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This easy-to-prepare main dish meal has proven popular with dinner guests of all ages—and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy; just pleasantly flavorful—and nice looking, too.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1 package (3 ounces) cream cheese, softened
- 1 cup picante sauce, divided
- 1 medium red or green bell pepper, diced
- 1/2 cup sliced green onions
- 1 teaspoon crushed cumin
- 8 flour tortillas (each 7-8 inches)
- Shredded lettuce
- Chopped tomato
- Sliced black olives
Directions:
Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13-in. x 9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and black olives; serve with additional picante sauce, if desired. Yield: 4 servings.