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Three Cheese Enchiladas

Three Cheese Enchiladas
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.
4 ServingsPrep: 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 ripe 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 ripe olives; serve with additional picante sauce if
  • desired. Yield: 4 servings.
© Taste of Home 2013

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Three Cheese Enchiladas (continued)

Nutrition Facts: 1 serving (2 each) equals 709 calories, 39 g fat (22 g saturated fat), 106 mg cholesterol, 1,306 mg sodium, 60 g carbohydrate, 1 g fiber, 30 g protein.
© Taste of Home 2013