Prep Time: 40 mins | Cook Time: 20 mins | Total Time: 1 hr | Yield: 6 Servings
Experience cheese overload in this amazing dish! Try this recipe a taste it yourself. Enjoy!
1 (8 oz) package cream cheese, softened
3 c salsa, divided
4 green onions, chopped, divided
2 ½ c Cheddar cheese, divided
2 ½ c shredded Monterey Jack cheese, divided
12 (8 inches) flour tortillas
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium mixing bowl, add 2 cups of salsa, 2 chopped green onions, and cream cheese. Stir until just mixed.
Step 3: Add 2 cups of Monterey Jack Cheese and 2 cups shredded Cheddar cheese. Stir until well mixed.
Step 4: Fill each tortilla with 1/2 cup of the cheese mixture and roll it towards the filling. Repeat the process to the rest of the ingredients.
Step 5: Arrange them onto a prepared 9×13-inch baking dish.
Step 6: Spread the rest of the salsa over the enchiladas.
Step 7: In a small mixing bowl, add the rest of the Cheddar cheese and Monterey Jack cheese. Stir until well mixed.
Step 8: Sprinkle the cheese mixture on top of the salsa as well as the rest of the green onions.
Step 9: Cover the entire baking dish with foil.
Step 10: Place it inside the preheated oven and bake for 20 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and allow it to cool at room temperature for a few minutes.
Step 12: Serve warm and enjoy!
Protein: 36.8g 74% | Carbohydrates: 65.2g 21% | Dietary Fiber: 5.6g 22% | Sugars: 4.8g | Fat: 50.1g 77% | Saturated Fat: 28.9g 144% | Cholesterol: 132.4mg 44% | Vitamin A Iu: 1814.2IU 36% | Niacin Equivalents: 10.8mg 83% | Vitamin B6: 0.4mg 23% | Vitamin C: 4.3mg 7% | Folate: 153.9mcg 39% | Calcium: 801mg 80% | Iron: 5.1mg 28% | Magnesium: 75mg 27% | Potassium: 669.3mg 19% | Sodium: 1902.3mg 76% | Thiamin: 0.6mg 60% | Calories From Fat: 450.6