Wednesday, January 30, 2008

Three-Cheese Enchiladas

Several people have asked for this recipe, so here it is:


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 350ยบ 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.


  1. This looks really yummy and easy. I may just have to give this one a try. We love cheese around here so I know that it would be a hit.

    How are you doing? Is it super cold where you are? I read on the news that the northeast is supposed to be quite cold the next few days. I guess that it's part of living in New England. I hope that it's not too miserable for you all. Then again, you are a seasoned New England veteran:). Take care.

  2. Hi Rachel!

    Yes, these are very easy to make. Hope you try them and that your family enjoys them.

    It's not super cold right now, but we have had lots of sleet the past day or so, along with some snow, so all of that has turned to ice. Not too miserable... especially if one stays inside and works on crafts and cooking!

    Hope all is well with you! Thanks for stopping in!

    God bless,


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