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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Three-Cheese Enchiladas Recipe

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This recipe for Three-Cheese Enchiladas is from The Emory Girls Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. shredded Monterey Jack cheese
8 oz. shredded Cheddar Cheese (mild)
3 oz. cream cheese - soften
1 cup Pace Picante sauce
1 med red bell pepper
1/2 cup sliced green onions
1 tsp. Cumin
8 flour tortillas (7-8 inch)
shredded lettuce
chopped tomato
Hamburger - cooked
Directions:
Directions:
Combine 1 cup Monterey Jack, 1 cup cheddar cheese, cream cheese, 1/4 cup Picante sauce, red pepper, onions, & cumin. Mix well.
Add hamburger.
Spoon little of picante sauce on bottom of 13 x 9 dish. Spoon 1/4 cup cheese mixtures down center of each tortilla. Roll and place seam side down in dish. Spoon remaining picante sauce evenly over enchiladas.
Cover with remaining cheese. Bake 350º for 20 minutes or until hot. Top with lettuce and tomato.
Serve with additional sauce.
Number Of Servings:
Number Of Servings:
8 enchiladas

 

 

 

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