Friday, December 29, 2006
This was a recipe from an old Country Woman magazine. It was so colorful and very good! I thought some of the amounts for the ingredients were a little small...but maybe I'm just used to cooking for a large family. Feel free to make more filling for fuller enchiladas.
I also substituted a can of diced tomatoes with chili peppers (like Rotel) for the picante sauce because that's what I had on hand. It worked well.
Three Cheese Enchiladas
1 1/2 c. shredded Monterey Jack cheese, divided
1 1/2 c. shredded chedder cheese, divided
3 oz. cream cheese, softened
1 c. picante sauce, divided
1 medium red or green bell pepper, diced
1/2 c. sliced green onions
1 t. cumin
8 flour tortillas
shredded lettuce, chopped tomato, sliced black olives--for garnish
Combine 1 cup Monterey Jack cheese, 1 cup chedder cheese, cream cheese, 1/4 cup picante sauce, diced bell pepper, onions, and cumin; mix well.
Spoon 1/4 c. of mixture down center of each tortilla. Roll and place seam side down, in a baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
Bake at 350 for 20 min. or until hot. Top with lettuce, tomato, and black olives. Serve with additional picante sauce, if desired.