Prep Time: 40 mins | Cook Time: 20 mins | Total Time: 1 hr | Yield: 6 Servings
If you want a cheesy meal for today, then you need to try this awesome recipe! My only advice, well, be very generous with the amount of cheese. Thank me later!
1 (8 oz) package cream cheese, softened
3 c salsa, divided
4 green onions, chopped, divided
2 ½ c Cheddar cheese, divided
2 ½ c shredded Monterey Jack cheese, divided
12 (8 inches) flour tortillas
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a mixing bowl, add 2 cups of salsa, cream cheese, and 2 sliced onions. Stir until well combined.
Step 3: Add 2 cups of shredded Cheddar cheese and 2 cups of Monterey Jack cheese. Stir until well combined.
Step 4: Fill each tortilla in the middle with 1/2 cup of the cheese mixture, then roll each of the filled tortillas.
Step 5: Arrange them into a 9×13-inch baking dish. Make sure to leave a small space between each tortilla.
Step 6: Add the rest of the salsa over the enchiladas and spread it evenly.
Step 7: In a mixing bowl, add the rest of the Monterey Jack cheese and Cheddar cheese. Stir until well mixed, then sprinkle it on top of the salsa.
Step 8: Sprinkle the rest of the green onions on top as well.
Step 9: Cover everything with foil.
Step 10: Place it inside the preheated oven and bake for 20 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and allow the enchiladas to cool at room temperature for a few minutes.
Step 12: Serve and enjoy!
Protein: 36.8g 74% | Carbohydrates: 65.2g 21% | Dietary Fiber: 5.6g 22% | Sugars: 4.8g | Fat: 50.1g 77%| Saturated Fat: 28.9g 144% | Cholesterol: 132.4mg 44% | Vitamin A Iu: 1814.2IU 36% | Niacin Equivalents: 10.8mg 83% | Vitamin B6: 0.4mg 23% | Vitamin C: 4.3mg 7% | Folate: 153.9mcg 39% | Calcium: 801mg 80% | Iron: 5.1mg 28% | Magnesium: 75mg 27% | Potassium: 669.3mg 19% | Sodium: 1902.3mg 76% | Thiamin: 0.6mg 60% | Calories From Fat: 450.6
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