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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.
This recipe is:
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Nutritional 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.
Originally published as Three Cheese Enchiladas in Country Woman May/June 1990, p29
Cheese Grater CleanupWhen grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota
When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota
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Reviewed on Oct. 07, 2012 by dogcat_8
I enjoyed this recipe. I added chicken to the recipe to make it more hardy, plus it helped to cut down on the richness of the cheese. I added double the cheese mixture inside because I didn't feel that the original recipe supplied enough filling. I would make again with just those minor adjustments!
Reviewed on Jun. 06, 2012 by justmbeth
Great easy Mexican meal, just as easy as preparing a taco kit. I didn't have cumin seed or crushed cumin, so I just used regular grouond cumin as 1-to-1 ratio.
Reviewed on May. 08, 2012 by stevenautumn1
This is a very good recipe for cheese enchiladas and also works well for chicken enchiladas.
Reviewed on Nov. 14, 2011 by diannacrock
Love these enchiladas! I use pepper jack cheese and sometimes I add shredded chicken to make it more hearty.
Reviewed on Jun. 21, 2011 by Mrs_T
I have been making this recipe for years and we all enjoy it. It's so simple, and adaptable too. I often make it without the Monterey Jack cheese and use all cheddar -- or sometimes I will substitute a Mexican cheese blend for the entire quantity of cheese. Yesterday I used chives instead of green onions (because I had chives in my garden and no green onions on hand). Any color of sweet pepper will work -- green, red, orange, yellow. I often use salsa instead of picante sauce. Authentic-tasting Mexican food in minutes!
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