Three cheese enchiladas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Monterey Jack cheese -- 6 oz |
| Shredded divid | ||
| 1½ | cup | Cheddar cheese -- 6 oz. |
| Shredded, divi | ||
| 1 | pack | Cream cheese -- 3 oz. |
| Softened | ||
| 1 | cup | Picante sauce -- divided |
| 1 | medium | Red or green bell pepper -- |
| Diced | ||
| ½ | cup | Sliced green onions |
| 1 | teaspoon | Crushed cumin |
| 8 | Flour tortillas -- each 7-8 | |
| Inches | ||
| Shredded lettuce | ||
| Chopped tomato | ||
| Sliced black olives | ||
Directions
Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, ¼ cup picante sauce, the red pepper, onions and cumin; mix well. Spoon ¼ cup cheese mixture down the center of each tortilla.
Roll and place, seam side down, in a l3-in. x 9-in. x 2-in, baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake at 350 deg. for 20 minutes or until hot.
Top with lettuce, tomato and black olives; serve with additional picante sauce, if desired. Yield: 4 servings Recipe By : Country Woman
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