Print Options

 
 
 Print
Three Cheese Enchiladas Recipe

Three Cheese Enchiladas Recipe

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—and nice looking, too.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: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

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.

Nutritional Facts

1 serving (2 each) equals 709 calories, 39 g fat (22 g saturated fat), 106 mg cholesterol, 1,306 mg sodium, 60 g carbohydrate, 1 g fiber, 30 g protein.