3 Cheese Enchiladas

3 Cheese Enchiladas

7 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
beanmachine
Recipe by  beanmachine

“My grandma gave me this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

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Reviews (7)

Rate This Recipe
misty
11

misty

I used medium salsa and sharp Cheddar; the recipe did not specify which. otherwise made as directed. This did not go over well for us, not sure exactly what is needed; maybe some chopped peppers. Thanks for sharing.

AZ93
4

AZ93

These were so good! I made them with and without refried beans added and made my own salsa. For my cheddar I used applewood smoked cheddar inside and on top, and the flavor it added was amazing. I highly recommend using a smoked cheese with it. After baking I broiled the enchiladas for a couple of minutes to lightly brown the top. So yummy, and very easy to prep. Served with spanish rice and paired it with "A big honkin' margarita" from this site. great mexican dinner night!! Can't wait to make these again. Thanks bean machine!

amandak23k
4

amandak23k

I changed things a little to fit what I had on hand. I only had white onion and had some echilada sauce that needed used up, so I mixed that with the salsa and topped the enchiladas with it. I had the burrito sized tortillas that were jalapeno flavored (the green looked kind of gross, but tasted good. I topped mine with cucumber salsa.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 852 cal
  • 43%
  • Fat
  • 50.1 g
  • 77%
  • Carbs
  • 65.2 g
  • 21%
  • Protein
  • 36.8 g
  • 74%
  • Cholesterol
  • 132 mg
  • 44%
  • Sodium
  • 1902 mg
  • 76%

Based on a 2,000 calorie diet

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