Cheesy Enchiladas

I love Tex-Mex food, but a lot of the recipes I’ve tried have been just a bit too spicy for my little children. However, some of the milder recipes are just plain bland! I came across this recipe in a magazine recently, and while it’s not spicy, it’s very flavorful as well.

You need:

1 and 1/2 cups shredded Monterey Jack cheese
1 and 1/2 cups shredded cheddar cheese
3 oz softened cream cheese
1 cup chunky salsa
1 medium red bell pepper, diced
1/2 cup sliced green onions
1 teaspoon ground cumin
8 (7-8 inch) flour tortillas

Preheat oven to 350. Combine the cream cheese with 1/4 cup of the salsa. Add one cup each of the shredded Monterrey Jack and cheddar cheeses. Add the red pepper, onion, and cumin. Spoon 1/4 cup mixture into each tortilla. Place seam side down in a 9″x13″ baking dish. Pour 3/4 cup salsa on top of tortillas, and sprinkle the rest of the cheese evenly on top. Bake for 20 minutes or until hot. Top with shredded lettuce, chopped tomatoes, and sliced olives.


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