Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) cream cheese, softened; 1/2 c. green onion slices; 1 1/2 c. shredded sharp Cheddar cheese; 1 1/2 c. shredded Monterey Jack cheese; 2 (4 oz.) cans chopped green chilies; 1/2 tsp. ground cumin; 3 eggs; corn tortillas; enchilada sauce; 1 can pitted olives

Servings: persons

1 (8 oz.) cream cheese, softened
1/2 c. green onion slices
1 1/2 c. shredded sharp Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
2 (4 oz.) cans chopped green chilies
1/2 tsp. ground cumin
3 eggs
corn tortillas
enchilada sauce
1 can pitted olives

1
Preheat oven to 350u00b0.
2
Beat 4 ounces of cream cheese and onions until blended.
3
Save for topping.
4
Beat 4 ounces cream cheese, 1 1/4 cups of each cheese, chilies and cumin until blended.
5
Add eggs one at a time, mixing well.
6
Warm tortillas in lightly oiled skillet.
7
Place 2 tablespoons of Cheddar mixture on each tortilla.
8
Roll up.
9
Place in a 13 x 9-inch baking pan.
10
Top with enchilada sauce and remaining cheeses.
11
Bake 20 minutes.
12
Top with cream cheese mixture and olives.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 oz.) cream cheese, softened, 1/2 c. green onion slices, 1 1/2 c. shredded sharp Cheddar cheese, 1 1/2 c. shredded Monterey Jack cheese, and more.

Yes, Cheese Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Enchiladas

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