- 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
- 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
"Took a while to chop. Made 2x recipe. 1/2 with chicken, half without. Made 3x the filling. Delicious and company needed seconds and the recipe."
"These are easy , fast and oh so good!! Will make again for sure!!!"
"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!"
"I found this recipe when it first appeared in the magazine. It is a family favorite. My son, who is now 30 always requests this for his birthday dinner! It is so easy to make!"
"Im sorry, but these have to be the worst cheese enchiladas i have ever had. I could not even eat a whole one because of how nasty they were."
"We liked the flavor of this. The cumin and salsa with the cheeses inside the enchiladas were very good! But the texture of the cheese was not to our liking. Next time, I would leave out the cream cheese. Thanks for posting!"