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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My grandma gave me this recipe. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 cups prepared salsa |
2 green onions, chopped |
2 cups shredded cheddar cheese |
2 cups shredded monterey jack cheese |
12 (8 inch) flour tortillas |
1/2 cup shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
1 cup salsa, or as desired |
2 green onions, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
3. Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil.
4. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
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