3 Cheese Enchiladas

Photo by Melody S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 ounce) package cream cheese, softened

  • 2

    cups prepared salsa

  • 2

    green onions, chopped

  • 2

    cups shredded Cheddar cheese

  • 2

    cups shredded Monterey Jack cheese

  • 12

    (8 inch) flour tortillas

  • 1/2

    cup shredded Cheddar cheese

  • 1/2

    cup shredded Monterey Jack cheese

  • 1

    cup salsa, or as desired

  • 2

    green onions, chopped

Directions

reheat oven to 350 degrees F (175 degrees C). Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish. Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

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