Three Cheese Enchiladas

When I was in college in Texas, our dorm kitchen served about 600 meals at a time.  When they made enchiladas, 2 per serving, even the “pot boys” and dish washing crew were pressed into rolling those enchiladas.  Their recipe was from a Mexican exchange student, and was the best.  Wish I had gotten it!      

This enchilada recipe from   "TOH Grand Prize Winners" was good but a little too much cheese on top for us.  The times and method were right, however, and next time I will simply use less cheese, making it less caloric and expensive too.    Here’s the original recipe.            

Three Cheese Enchiladas

  6             ounces  Monterey Jack Cheese -- shredded, divided

  6             ounces  Cheddar Cheese -- shredded, divided

  3             ounces  Cream Cheese -- softened

  1             cup  Picante Sauce -- divided

  1             medium  Sweet Pepper -- roed or green, diced

     1/2      cup  Green Onion -- sliced

  1             teaspoon  Cumin -- crushed

  8               each  Flour Tortilla -- 7-8 inches

                        Shredded Lettuce -- for garnish

                        Chopped Tomato -- for garnish

                        Ripe Olives -- sliced, for garnish

Combine 4 ounces of Monterey cheese, 4 ounces of cheddar cheese, the cream cheese, 1/4 cup picante sauce, the peppers, onions and cumin; mix well.

Spoon 1/4 cup cheese mixture down the center of each tortilla.  Roll and place, seam side down, in a 13 x 9" baking dish.

Spoon the remaining picante sauce evenly over enchiladas; cover with remaining cheese.

Bake at 350° for 20 minutes or until hot.  Top with garnishes; serve with additional picante sauce if desired.

4 Servings

Side dish suggestions:  refried beans, grilled vegetables, spanish rice or corn custard.

Per Serving: 905 Calories; 45g Fat (44.8% calories from fat); 36g Protein; 88g Carbohydrate; 5g Dietary Fiber; 106mg Cholesterol; 1721mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 7 Fat.