Three Cheese Enchiladas

My people love some Mexican food.  And this specific recipe is very special to me because a long ago friend from Osceola, Arkansas brought it to a church potluck once and I asked for the recipe.  She wrote it out by hand, and photocopied it since there were so many of us who wanted it.  I found it tucked away in my files the other day and my brain just flooded with memories of that sweet family!

Three Cheese Enchiladas and the recipe :)

Three Cheese Enchiladas and the recipe 🙂

Three Cheese Enchiladas

INGREDIENTS

  • 1 1/2 cups shredded monterey jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 (3 ounce) package softened cream cheese
  • 1 cup Pace Picante Sauce
  • 1 medium red bell pepper, diced
  • 1/2 cup green onion, chopped
  • 1 teaspoon cumin
  • 8 (7 -8 inch) flour tortillas
  • shredded Lettuce
  • chopped tomato

DIRECTIONS

  1. Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
  2. Spoon 1/4 cup mix down the middle of each tortilla.
  3. Roll and place seam side down in 13×9-inch baking dish.
  4. Spoon remaining sauce over top. Cover with remaining mixed cheese.
  5. Bake at 350° for 20 minutes.
  6. Top with lettuce and tomato and serve with additional picante sauce.

Here’s a version that’s easy to print:  3 Cheese Enchiladas

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