Post by AnnaMatrix on Apr 6, 2011 8:55:42 GMT -5
This recipe is a staple at our house, very quick and easy. Freezes well, too (just assemble the dish, and freeze without baking, then thaw a bit before baking when you're ready to serve)
1 package flour tortillas (soft taco size)
4 oz cream cheese, softened
1 red bell pepper, seeded and chopped into 1/4 dice
1 bunch green onions, sliced (include white part and some of the green)
1 tsp ground cumin
1 jar salsa of your choice
2 1/2 cups shredded cheese (half cheddar and half Montery jack is the suggestion, but I often use the pre-shredded Mexican blend, which works fine)
Non-stick cooking spray
Combine softened cream cheese with the bell pepper, green onions, cumin, 1/4 cup salsa, and 2 cups of the shredded cheese.
Place about 1/4 cup of the cream cheese mixture in each tortilla, and roll up. Place seam side down, in a 9x13 baking dish that has been sprayed with cooking spray. Repeat with remaining filling and tortillas. I usually get 8-10 filled enchiladas from the recipe, depending how generous I am with the filling.
Spread more salsa over the tops of the enchiladas to cover, sprinkle with remaining cheese, and bake at 350 for 20-25 minutes, uncovered.
We like to serve these with sour cream, jalapeno slices, avocado and more salsa on top, and a green salad. Refried beans or rice go well, too! Hope you enjoy!
Gail
1 package flour tortillas (soft taco size)
4 oz cream cheese, softened
1 red bell pepper, seeded and chopped into 1/4 dice
1 bunch green onions, sliced (include white part and some of the green)
1 tsp ground cumin
1 jar salsa of your choice
2 1/2 cups shredded cheese (half cheddar and half Montery jack is the suggestion, but I often use the pre-shredded Mexican blend, which works fine)
Non-stick cooking spray
Combine softened cream cheese with the bell pepper, green onions, cumin, 1/4 cup salsa, and 2 cups of the shredded cheese.
Place about 1/4 cup of the cream cheese mixture in each tortilla, and roll up. Place seam side down, in a 9x13 baking dish that has been sprayed with cooking spray. Repeat with remaining filling and tortillas. I usually get 8-10 filled enchiladas from the recipe, depending how generous I am with the filling.
Spread more salsa over the tops of the enchiladas to cover, sprinkle with remaining cheese, and bake at 350 for 20-25 minutes, uncovered.
We like to serve these with sour cream, jalapeno slices, avocado and more salsa on top, and a green salad. Refried beans or rice go well, too! Hope you enjoy!
Gail
Gail
) once a week!