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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yummy, creamy enchiladas. Used to eat these a LOT when I was a veg-head. They are delish! If you want, you can add 2 cups of chopped chicken, but I really don't think they need it! Ingredients:
1 1/2 cups monterey jack cheese, grated |
1 1/2 cups cheddar cheese, grated |
3 ounces cream cheese |
1 (16 ounce) bottle picante sauce |
1 medium green pepper, diced |
1 small onion, diced |
6 flour tortillas |
Directions:
1. Preheat oven to 350.
2. Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce.
3. Mix in green pepper and onion. Mix well.
4. Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish.
5. Pour remaining picante sauce evenly over enchiladas.
6. Sprinkle remaining cheese on top.
7. Bake for 20 minutes.
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