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Three Cheese Enchiladas

Three Cheese Enchiladas recipe image
These Three Cheese Enchiladas are a comforting, family-friendly favorite that delivers rich, melty goodness in every bite. By blending Monterey Jack, sharp cheddar, and creamy cream cheese, you create a luscious filling that stays moist and flavorful. The addition of diced red bell peppers, green onions, and a hint of cumin adds a fresh, savory depth that cuts through the richness of the cheese. Topped with a layer of mild picante sauce and baked until bubbly, these enchiladas are ideal for weeknight dinners or potlucks. Serve them warm, garnished with crisp lettuce, fresh tomatoes, and black olives for a satisfying contrast in texture and flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 307.8
Dietary: Vegetarian
Description
These Three Cheese Enchiladas are a comforting, family-friendly favorite that delivers rich, melty goodness in every bite. By blending Monterey Jack, sharp cheddar, and creamy cream cheese, you create a luscious filling that stays moist and flavorful. The addition of diced red bell peppers, green onions, and a hint of cumin adds a fresh, savory depth that cuts through the richness of the cheese. Topped with a layer of mild picante sauce and baked until bubbly, these enchiladas are ideal for weeknight dinners or potlucks. Serve them warm, garnished with crisp lettuce, fresh tomatoes, and black olives for a satisfying contrast in texture and flavor.
Ingredients
  • 1 1/2 cup Monterey Jack cheese -- 6 oz Diced
  • 1 cup Cheddar cheese, shredded
  • 3 oz cream cheese, softened
  • 1/4 cup picante sauce, divided
  • 1 medium red or green bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1/2 teaspoon ground cumin
  • 8 tortillas flour tortillas (7-8 inches each)
  • 1 cup picante sauce (for topping)
  • 1 cup Monterey Jack cheese, shredded (for topping)
  • 1 cup Cheddar cheese, shredded (for topping)
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1/4 cup sliced black olives
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a large bowl, combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, softened cream cheese, 1/4 cup picante sauce, diced bell pepper, sliced green onions, and cumin. Mix until well blended.
  3. 3
    Spoon approximately 1/4 cup of the cheese mixture down the center of each flour tortilla.
  4. 4
    Roll up each tortilla tightly and place seam-side down in a 13x9-inch baking dish.
  5. 5
    Spoon the remaining picante sauce evenly over the rolled enchiladas.
  6. 6
    Top with the remaining shredded Monterey Jack and cheddar cheeses.
  7. 7
    Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
  8. 8
    Garnish with shredded lettuce, chopped tomato, and sliced black olives. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 307.8kcal
% Daily Value *
Total Fat 30.6g48%
Saturated Fat 18.9g95%
Cholesterol 78.3mg27%
Sodium 288.9mg13%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.0g0%
Sugars 1.6g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchiladas, three cheese, monterey jack, cheddar, cream cheese, vegetarian, mexican, baked, picante sauce, tortillas, cumin, green onions, red pepper, comfort food, dinner
Read it online: https://www.chefs-mate.com/recipe/three-cheese-enchiladas/