Directions:
- Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup salsa, the bell pepper, onions and cumin. Mix well.
- 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.
- Spoon remaining salsa evenly over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot.
- Top with lettuce, tomato and black olives; serve with additional picante sauce and sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.51 Kcal (3121 kJ) | ||
| Calories from fat | 406.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.2g | 70% | |
|---|---|---|---|
| Cholesterol | 123.46mg | 41% | |
| Sodium | 1505.53mg | 63% | |
| Potassium | 475.63mg | 10% | |
| Total Carbs | 45.01g | 15% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 39.48g | 79% | |
| Vitamin C | 40.4mg | 67% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.7mg | 15% | |
| Calcium | 1025.7mg | 103% | |
| Amount Per 100 g | |||
| Calories | 244.63 Kcal (1024 kJ) | ||
| Calories from fat | 133.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 70% | |
|---|---|---|---|
| Cholesterol | 40.51mg | 41% | |
| Sodium | 494.02mg | 63% | |
| Potassium | 156.07mg | 10% | |
| Total Carbs | 14.77g | 15% | |
| Sugars | 1.87g | 23% | |
| Dietary Fiber | 1.37g | 17% | |
| Protein | 12.96g | 79% | |
| Vitamin C | 13.3mg | 67% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 0.9mg | 15% | |
| Calcium | 336.6mg | 103% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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