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

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4.5 17 17
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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

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

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


Reviews for Three Cheese Enchiladas

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
bowler_jen User ID: 1977143 254498
Reviewed Sep. 22, 2016

"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."

MY REVIEW
dewflop User ID: 216755 6860
Reviewed Jun. 12, 2014

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

MY REVIEW
dogcat_8 User ID: 6341559 33566
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
justmbeth User ID: 1196484 14190
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
stevenautumn1 User ID: 4139542 39662
Reviewed May. 8, 2012

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

MY REVIEW
diannacrock User ID: 1726574 10064
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
Mrs_T User ID: 941931 37907
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!"

MY REVIEW
grammybme User ID: 1843335 6859
Reviewed Jan. 12, 2011

"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!"

MY REVIEW
amber8787 User ID: 5613629 33556
Reviewed Dec. 6, 2010

"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."

MY REVIEW
ConnieJK User ID: 76623 201447
Reviewed May. 3, 2010

"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!"

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