Easy Three-Cheese Enchiladas
Flour tortillas with a spicy cheesy filling, baked and topped with lettuce and tomatoes
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 onions
1 teaspoon crushed cumin
8 flour tortillas (each 7-8 inches in diameter)
Sliced black olives
Additional picante sauce or sour cream, for serving
1. Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the bell pepper, onions and cumin. Mix well.
2. Spoon 1/4 cup of the mixture down the center of each tortilla. Roll and place, seam side down, in a greased 13 x 9 inch baking dish.
3. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot.
4. Top with lettuce, tomato and black olives; serve with additional picante sauce and sour cream if desired.
This recipe and photos were submitted by guest chef Amy Faber.
She notes, "I also spread some re-fried beans down the center of each shell before filling with the cheese mixture. I have never used olives."