Monday, March 28, 2011

Simply Cheese Enchiladas

Ingredients:

3 c. shredded Cheddar-Jack blend cheese
5 oz. (half of the tub) Philly Cooking Creme, Santa Fe blend
1 c. picante sauce
1 medium diced red bell pepper
1/2 c. sliced green onions
1 can diced green chilies
8 flour tortillas

Directions:

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

Combine 2 cups of Cheddar-Jack cheese, cooking creme, 1/4 c. picante sauce, pepper, onion, and chilies. Mix well. Spoon filling into center of each tortilla. Roll and place seam side down in pan.

Mix remaining cooking creme with remaining picante sauce. Pour over top of enchiladas, sprinkle with remaining cup of shredded cheese.

Bake for 20-25 minutes, or until heated through and cheese is melted. Serve topped with lettuce, shredded cheddar, sliced green onions, and black olives. A side dish of creamy guacamole and tortilla chips round out this meal nicely!

You can also add 1 lb. of cooked ground beef or 2 c. cooked, shredded chicken to the cheese mix.

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