Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
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.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat the 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 remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Time 50m Yield 8 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well. Spoon 1/4 cup mix down the middle of each tortilla. Roll and place seam side down in 13x9-inch baking dish. Spoon remaining sauce over top. Cover with remaining mixed cheese. Bake at 350° for 20 minutes. Top with lettuce and tomato and serve with additional picante sauce.
More about “three cheese enchiladas recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350. Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce. Mix in green pepper and onion. Mix well. Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish. Pour remaining picante sauce evenly over enchiladas. Sprinkle remaining cheese on top. Bake for 20 minutes.
