Three Cheese Enchiladas
Total TimePrep: 20 min. Bake: 20 min.
- 1-1/2 cups shredded Monterey Jack cheese, divided
- 1-1/2 cups shredded cheddar cheese, divided
- 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
- 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.
- Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.
Nutrition Facts2 each: 709 calories, 39g fat (22g saturated fat), 106mg cholesterol, 1306mg sodium, 60g carbohydrate (4g sugars, 1g fiber), 30g protein.
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.
Jun 12, 2014
These are easy , fast and oh so good!! Will make again for sure!!!
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!
Sep 16, 2012
No comment left
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.
May 8, 2012
This is a very good recipe for cheese enchiladas and also works well for chicken enchiladas.
Nov 14, 2011
Love these enchiladas! I use pepper jack cheese and sometimes I add shredded chicken to make it more hearty.
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!
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!
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.