Three-Cheese Enchiladas Recipe

Name: Three-Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion; 1 small red bell pepper; 4 scallions; 1 tablespoon vegetable oil, plus; 2 teaspoons vegetable oil; ¾ teaspoon ground cumin; 2 12 ounces monterey jack cheese; 1 12 ounces goat cheese, room temperature; 1 12 ounces cream cheese, room temperature; 2 tablespoons salsa (hot or mild) or 2 tablespoons taco sauce (hot or mild); 8 corn tortillas; 1 (10 ounce) can red chili sauce or 1 (10 ounce) can enchilada sauce

Servings: persons

1 medium yellow onion
1 small red bell pepper
4 scallions
1 tablespoon vegetable oil, plus
2 teaspoons vegetable oil
¾ teaspoon ground cumin
2 12 ounces monterey jack cheese
1 12 ounces goat cheese, room temperature
1 12 ounces cream cheese, room temperature
2 tablespoons salsa (hot or mild) or 2 tablespoons taco sauce (hot or mild)
8 corn tortillas
1 (10 ounce) can red chili sauce or 1 (10 ounce) can enchilada sauce

1
Heat oven to 350 degrees.
2
Mince yellow onion; stem, seed, and finely dice bell pepper (there should be about 1/2 cup each).
3
Mince scallions.
4
Heat 2 t. oil in medium skillet over medium heat.
5
Add onion and saute until softened, about 4 minutes.
6
Add bell pepper, half the scallions, and the cumin; cook, stirring frequently, 5 minutes.
7
Remove from heat.
8
Grate Monterey Jack cheese.
9
Place half the grated cheese, the goat and cream cheeses, salsa, and onion mixture in mixing bowl; stir until blended.
10
Wipe out skillet.
11
Heat remaining 1 T. oil in skillet over medium heat.
12
Briefly cook tortillas, 1 at a time, in oil until pliable, not crisp, about 1 minute each side.
13
Spoon cheese mixture onto tortillas and roll up, folding ends under.
14
Place in 10x8-inch baking dish.
15
Spoon red chili sauce over enchildadas.
16
Sprinkle with remaining grated cheese and scallions.
17
Bake until very hot, 15-20 minutes.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 medium yellow onion, 1 small red bell pepper, 4 scallions, 1 tablespoon vegetable oil, plus, and more.

Yes, Three-Cheese Enchiladas falls under the Soups & Stews 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.

That's it — enjoy your meal!

Three-Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions