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Home Learning Kitchen Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas

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Post by :FreeBiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1980

Click below to download : Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas (Format : PDF)

Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas

1 1/2 cups (6 oz.) shredded Monterey Jack cheese
1 1/2 cups (6 oz.) shredded cheddar cheese
1 (3 oz.) package cream cheese, softened
1 cup picante sauce
1 medium red bell pepper, sliced
1/2 cup green onions
1 tsp. cumin
8 flour tortillas, 7-8"
shredded lettuce
chopped tomatoes

Combine 1 cup of Jack cheese, 1 cup of cheddar cheese, cream cheese and 1/4 cup of picante sauce, red peppers, green onions and cumin; mix well.

Spread 1/4 cup cheese mixture down the center of each tortilla; roll and place seam side down in 13X9" baking pan. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350 degrees for about 20 minutes or until hot. Top with lettuce, tomato and additonal picante sauce.

Serves 4.

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Mexican And Hispanic - Enchiladas - Tomatillo Enchiladas

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Mexican And Hispanic - Three-cheese Chicken Enchiladas

1/3 cup vegetable oil 8 corn tortillas (6-inch) 1 can (10 ounces) enchilada sauce 4 ounces cream cheese 3/4 cup sour cream 1/4 tsp. salt 1/4 tsp. ground cumin 1/4 tsp. pepper 2 cups shredded chicken 2 cups (8 ounces) shredded Monterey Jack cheese, divided 1 cup (4 ounces) shredded Cheddar cheese 1/4 cup chopped green onions Sour cream Guacamole Heat oven to 350°. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside. In large bowl, stir together cream

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Mexican And Hispanic - Enchiladas - Three Cheese Enchiladas

Mexican And Hispanic - Enchiladas - Tomatillo Enchiladas

Mexican And Hispanic - Three-cheese Chicken Enchiladas