Saturday, March 20, 2010

40 Meatless Meals: Three Cheese Enchiladas

1 1/2 cups shredded Monterey Jack cheese, divided
1 1/2 cups shredded cheddar cheese, divided
1 pkg. (3 ounce) cream cheese, softened
1 cup picante sauce, divided
1 medium red or green bell pepper, diced
1/2 cup sliced green onions
1 tsp. cumin (powder)
8 flour tortillas (7-8 inches)
shredded lettuce
chopped tomato
sliced black olives

Combine 1 cup Monterey Jack and 1 cup cheddar, cream cheese, 1/4 cup picante sauce, the red pepper, onions, and cumin; mix well. Spoon 1/4 cup of this mixture down the center of each tortilla. Roll and place, seam side down, in a 13" x 9" baking dish. spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato, and black olives. Serve with additional sauce if desired.
Yield: 4 servings.


Mrs. N said...

I made these last week and they were awesome. The only change I made was to substitute a diced, firm avocado for the peppers since someone around here won't eat them.

Molly said...

We had these tonight! Brendan was a little puzzled at the meatless meal on a Wednesday, but everyone really liked these. Thanks for sharing!