Three Cheese Enchiladas Recipe
- 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) PHILADELPHIA® 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
- 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.
Reviews for Three Cheese Enchiladas(5)
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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!
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.
This is a very good recipe for cheese enchiladas and also works well for chicken enchiladas.
Love these enchiladas! I use pepper jack cheese and sometimes I add shredded chicken to make it more hearty.
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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