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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This easy-to-prepare main dish meal has proven popular with dinner guests of all agesand especially teenagers. You'll find the Southwest-style enchiladas are not too spicy; just pleasantly flavorfuland nice looking, too. Ingredients:
1-1/2 cups (6 ounces) shredded monterey jack cheese, divided |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1 package (3 ounces) cream cheese, softened |
1 cup picante sauce, divided |
1 medium red or green bell pepper, diced |
1/2 cup sliced green onions |
1 teaspoon crushed cumin |
8 flour tortillas (each 7-8 inches) |
shredded lettuce |
chopped tomato |
sliced ripe olives |
Directions:
1. Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13-in. x 9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
2. Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired. Yield: 4 servings.
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