Ingredients
- 1 12 cups shredded monterey jack cheese
- divided
- 1 12 cups shredded cheddar cheese
- divided
- half package cream cheese
- softened
- 1 cup salsa
- divided
- 1 medium red pepper
- diced
- 12 cup sliced onion
- 1 teaspoon cumin
- 8 flour tortillas (each 7-8 inches in diameter)
- shredded lettuce
- chopped tomato
- sliced black olives
- additional salsa and sour cream
- for serving
Instructions
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup salsa, the bell pepper, onions and cumin.
- Mix well.
- Spoon 1/4 cup of the mixture down the center of each tortilla.
- Roll and place, seam side down, in a greased 13 x 9 inch baking dish.
- Spoon remaining salsa evenly over enchiladas; cover with remaining cheeses.
- Bake at 350 degrees for 20 minutes or until hot.
- Top with lettuce, tomato and black olives; serve with additional picante sauce and sour cream if desired.
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