Monterey jack cheese, divided
1 1/2 c. -6 oz - shredded cheddar cheese, divided
1 pkg. - 3 oz - cream cheese, softened
1 c. picante sauce, divided
1 med. red or green bell pepper, diced and divided
1/2 c. sliced green onions
1 tsp. crushed cumin
8 flour tortillas, I use corn tortillas..
Combine1 c. monterey jack cheese, 1 c. cheddar cheese, cream cheese, 1/4. c. picante sauce, red pepper, onions and cumin. Mix well.
Spoon 1/4 c. cheese mixture down the center of each tortilla. Roll and place , seam side down in a 13 x 9 x2 in. baking dish.
Spoon remaining picante sauce evenly over enchiladas, Cover with remaining cheeses.
Bake at 350 for 20 min. or til hot.
Top with lettuce, tomato and black olives, Serve with additional picante sauce as desired.
Serves 4
from the kitchen of Lois Wood
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