The lines have fallen to me in pleasant places; Indeed, my heritage is beautiful to me. ~ Psalm 16:6 nasb

Saturday, August 15, 2015

Three Cheese Enchiladas



If there's a recipe title on the photo above, you'll know I updated the picture.  As I type this right now, there's nothing but a little watermark on the bottom.  Oh, well.

Life has been busy, good, hard, and stressful, all rolled into one.  More on that soon, I promise--I seem to blog in spurts, catching up by posting in bunches when the urge rises in my heart.  Aside from that, I'm just blogging through my photos, and these two yummy pictures popped up next.  I'm sure you just want the recipe, so here it is.  I'll blog in depth in another post.

Three Cheese Enchiladas

16 oz. shredded Monterey Jack cheese, divided (I've used Colby Jack, too--just as yummy)
16 oz. shredded mild cheddar cheese, divided
8-oz. package cream cheese
2 1/2 cups salsa or picante sauce, divided
2-3 green bell peppers, cored and diced
1/2 cup sliced green onions
2 1/2 teaspoons cumin
~20 corn tortillas, or ~16 flour tortillas
toppings:  shredded lettuce, diced tomatoes, sliced olives, sour cream, etc.

Combine about 3/4 of each Monterey Jack and cheddar, all the cream cheese, half the salsa, the green pepper, onions, and the cumin.  Mix well.  Spoon about 1/4 cup of this cheese mixture down the center of each tortilla; use less if you're using corn tortillas--they're smaller!  Fold tortilla up (or roll if corn tortillas) and arrange in a 13x9 baking pan.  Spoon remaining salsa over the enchiladas, and sprinkle the remaining Monterey and cheddar over that.  Bake at 350F until crisped up and cheese is all melted and crispy on the edges.  Serve with toppings--whichever ones work for you!




Back to life,
Christine

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