Taste of Home
Three Cheese Enchiladas
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.
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
Ingredients
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1-1/2 cups shredded Monterey Jack cheese, divided
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1-1/2 cups shredded cheddar cheese, divided
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3 ounces cream cheese, softened
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1 cup picante sauce, divided
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1 medium red or green bell pepper, diced
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1/2 cup sliced green onions
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1 teaspoon crushed cumin
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8 flour tortillas (each 7-8 inches)
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Shredded lettuce
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Chopped tomato
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Sliced ripe olives
Directions
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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 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
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2.
Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts
2 each: 709 calories, 39g fat (22g saturated fat), 106mg cholesterol, 1306mg sodium, 60g carbohydrate (4g sugars, 1g fiber), 30g protein.
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