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Ingredients
- 3 cups diced salsa
- 1 (8-ounce) package softened cream cheese
- 4 green onion stems, cut and divided
- 2 1/2 cup shredded Cheddar cheese
- 2 1/2 cup shredded Monterey Jack cheese
- 1/2 flour tortillas (8 inch)
- ripe olives, sliced (optional)
- extra sliced green onions (optional)
- The sour cream (optional)
- Salt and Pepper to taste
What to serve it with
When paired with your favorite Mexican-inspired sides, cheese enchiladas make an excellent main meal. Try one of these delectable options:● Spanish Rice II
● Mexican Corn
● Quick and Easy Refried Beans
● Lime Cilantro Rice
Tips
Bake the enchiladas until the cheese has melted and turned a golden brown color, and the enchiladas themselves are hot all the way through.
Storage: For up to three days, keep cheese enchiladas in the refrigerator in an airtight container. Use the microwave or oven to reheat.
Cheese enchiladas are perfect for a dinner that needs to be prepared quickly and easily. These enchiladas take only forty minutes to prepare and are ready to eat when they are stuffed with two kinds of cheese, green onions, and salsa. You can modify the taste by using salsa that is mild, fiery, or fruity, or even by substituting enchilada sauce for the salsa. This delicious recipe simply calls for six ingredients, all of which you most likely already have on hand. In less than an hour, you'll have delicious enchiladas that the whole family will enjoy.
Directions
Step one: Preheat the oven to 350° F. (175 degrees C).
Step two: In a mixing bowl, combine 2 cups of salsa, cream cheese, and 1/2 of the green onions until well mixed. Stir in 2 cups of cheddar cheese and 2 cups of Monterey Jack cheese.
Step three: Spoon a scant 1/2 cup of cheese filling down the center of each tortilla. Wrap the tortillas around the filling. Place the enchiladas in a 9x13-inch baking dish, seam side down.
Step four: On top of the enchiladas, spread the remaining 1 cup of salsa.
Step five: In a bowl, lightly combine the remaining 1/2 cup of cheddar and 1/2 cup of Monterey Jack. Then, distribute the remaining green onions on top of the cheese mixture that has been spread over the enchiladas. Cover the dish with aluminum foil.
Step six: Bake for about 20 minutes in the preheated oven, or until the cheese is melted and bubbling.