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

Three Cheese Enchiladas Recipe

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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. —Gretchen Mellberg, Hawarden, Iowa
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 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

2 each: 709 calories, 39g fat (22g saturated fat), 106mg cholesterol, 1306mg sodium, 60g carbohydrate (4g sugars, 1g fiber), 30g protein


  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

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Reviewed Jun. 12, 2014

"These are easy , fast and oh so good!! Will make again for sure!!!"

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!"

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."

Reviewed May. 8, 2012

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

Reviewed Nov. 14, 2011

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

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