Recipes, memories and random thoughts from my kitchen
Wednesday, January 30, 2008
Several people have asked for this recipe, so here it is:
THREE CHEESE ENCHILADAS
1 cup shredded monterey jack cheese, divided use 1 cup shredded cheddar cheese, divided use 3 ounces cream cheese, softened 1 cup salsa, divided use 1 medium bell pepper (any color), chopped 1/2 cup sliced green onions 1 teaspoon ground cumin 8 flour tortillas, 7 to 8 inch diameter Garnishes if desired: chopped tomato, sliced black olives, shredded lettuce
Combine 3/4 cup of the shredded jack cheese, 3/4 cup of the shredded cheddar, cream cheese, 1/4 cup salsa, chopped bell pepper, green onions, and cumin. Mix well. Spoon about 1/4 cup (or a little less) of this mixture down the center of each tortilla. Roll up each filled tortilla and place, seam side down, in a well-greased 13x9x2-inch baking dish. Spoon the remaining 3/4 cup salsa evenly over the enchiladas; cover with remaining shredded cheeses. Bake at 350º for 20 minutes or until piping hot. If desired, garnish with any or all of the optional garnishes listed. Pass additional salsa if desired.
Yield: 4 servings
I love this recipe because it is so easy and is very tasty too.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.