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Three Cheese Enchiladas Recipe
Three Cheese Enchiladas Recipe photo by Taste of Home

Three Cheese Enchiladas Recipe

Read Reviews (5)
4.56 5
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Three Cheese Enchiladas in Country Woman May/June 1990, p29

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.

Reviews for Three Cheese Enchiladas(5)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 7, 2012

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!

MY REVIEW
Reviewed Jun. 6, 2012

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.

MY REVIEW
Reviewed May. 8, 2012

This is a very good recipe for cheese enchiladas and also works well for chicken enchiladas.

MY REVIEW
Reviewed Nov. 14, 2011

Love these enchiladas! I use pepper jack cheese and sometimes I add shredded chicken to make it more hearty.

MY REVIEW
Reviewed Jun. 21, 2011

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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