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) 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
- 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.
2 each: 709 calories, 39g fat (22g saturated fat), 106mg cholesterol, 1306mg sodium, 60g carbohydrate (4g sugars, 1g fiber), 30g protein.
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!"
"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!"
"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!"
"I have made these enchiladas for years and never had a problem with dryness as a previous reviewer did. My family and I think the blending of the three cheeses is fantastic!"
"love to make these, they're easy and everyone in the family likes them!"
"I use a little more picante sauce than the recipe calls for, and I cover the whole thing with it (unlike the pic). I have never had them come out dry."
"I did not like this recipe..came out dry. Will not be making this again."
"I thought they would be lacking in flavor, I was wrong!! They are delicious, easy and going in my recipe box! Thanks"
"We made these and they were wonderful!"