3 Cheese Enchiladas Recipes

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THREE CHEESE ENCHILADAS



Three Cheese Enchiladas image

This easy-to-prepare main dish meal has proven popular with dinner guests of all ages-and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. -Gretchen Mellberg, Hawarden, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups shredded cheddar cheese, divided
3 ounces cream cheese, softened
1 cup picante sauce, divided
1 medium red or green bell pepper, diced
1/2 cup sliced green onions
1 teaspoon crushed cumin
8 flour tortillas (each 7-8 inches)
Shredded lettuce
Chopped tomato
Sliced ripe olives

Steps:

  • Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, 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 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.

Nutrition Facts : Calories 709 calories, Fat 39g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 1306mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

CHEESE ENCHILADAS



Cheese Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

One 12-ounce jar jalapeno slices, drained
2 cups sour cream, at room temperature
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 green onions, sliced, plus more for sprinkling
4 cups grated sharp Cheddar
18 corn tortillas
Enchilada Sauce, recipe follows
1/4 cup olive oil
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 beef, chicken or tomato bouillon cubes
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
Two 15-ounce cans tomato sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
  • Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
  • Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
  • Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
  • Let the mixture cool slightly, then transfer to a blender and puree until smooth.
  • The sauce will keep in the refrigerator for up to a week and can also be frozen.

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

CHEESE ENCHILADAS



Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

  • Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

CHEESE ENCHILADAS



Cheese Enchiladas image

Quick and easy cheese enchiladas!

Provided by MNMS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 7

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  • Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g

THREE CHEESE ENCHILADAS



Three Cheese Enchiladas image

Yummy, creamy enchiladas. Used to eat these a LOT when I was a veg-head. They are delish! If you want, you can add 2 cups of chopped chicken, but I really don't think they need it!

Provided by Photo Momma

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups monterey jack cheese, grated
1 1/2 cups cheddar cheese, grated
3 ounces cream cheese
1 (16 ounce) bottle picante sauce
1 medium green pepper, diced
1 small onion, diced
6 flour tortillas

Steps:

  • Preheat oven to 350.
  • Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce.
  • Mix in green pepper and onion. Mix well.
  • Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish.
  • Pour remaining picante sauce evenly over enchiladas.
  • Sprinkle remaining cheese on top.
  • Bake for 20 minutes.

Nutrition Facts : Calories 590.3, Fat 38, SaturatedFat 22.6, Cholesterol 105.6, Sodium 1586.8, Carbohydrate 35.4, Fiber 4.1, Sugar 6.6, Protein 28.6

THREE CHEESE ENCHILADAS



Three Cheese Enchiladas image

Make and share this Three Cheese Enchiladas recipe from Food.com.

Provided by Michelle Bakel

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
  • Spoon 1/4 cup mix down the middle of each tortilla.
  • Roll and place seam side down in 13x9-inch baking dish.
  • Spoon remaining sauce over top.
  • Cover with remaining mixed cheese.
  • Bake at 350° for 20 minutes.
  • Top with lettuce and tomato and serve with additional picante sauce.

CHEESE ENCHILADAS



Cheese Enchiladas image

Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."

Provided by Bryan Washington

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
½ cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  • Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  • Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  • While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  • Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
  • Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
  • Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  • Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  • Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

THREE CHEESE CHICKEN ENCHILADAS



Three Cheese Chicken Enchiladas image

These are so yummy! I have made several different versions but this base recipe is absolutely great!

Provided by barefootmommawv

Categories     One Dish Meal

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
2 garlic cloves, pressed
3 tablespoons olive oil
4 cups cooked chicken, chopped
2 (14 1/2 ounce) cans Mexican-style tomatoes
1 (4 1/2 ounce) can green chilies, chopped and drained
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped or 2 tablespoons dried cilantro
4 ounces goat cheese
24 (6 inch) flour tortillas
2 cups half-and-half
1 teaspoon chicken bouillon granule
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese

Steps:

  • Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese.
  • Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes.
  • Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas.
  • Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes.
  • Serve with Spanish Rice.

Nutrition Facts : Calories 313.2, Fat 16.2, SaturatedFat 7.7, Cholesterol 47, Sodium 628.2, Carbohydrate 25.5, Fiber 1.5, Sugar 1.7, Protein 16

THREE CHEESE CHICKEN ENCHILADAS



Three Cheese Chicken Enchiladas image

Make and share this Three Cheese Chicken Enchiladas recipe from Food.com.

Provided by J Bowen

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 flour tortillas
1 (8 ounce) can mild enchilada sauce
4 ounces cream cheese
4 ounces sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
2 cups shredded cooked chicken
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1/4 cup green onion
sour cream
guacamole

Steps:

  • Heat oven the 350*.
  • In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
  • Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
  • Cover with the remaining enchilada sauce. Bake for 25 minutes.
  • Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.

THREE-CHEESE ENCHILADAS



THREE-CHEESE ENCHILADAS image

Categories     Cheese     Bake

Yield 4 servings

Number Of Ingredients 10

1-1/2 cups shredded Monterey Jack cheese (6 oz)
1-1/2 cups shredded cheddar cheese (6 oz)
3 oz cream cheese, softened
1 cup Pace Picante sauce
1 medium red bell pepper, diced
1/2 cup sliced green onions
1 tsp cumin
8 flour tortillas (7-8 inch)
Shredded lettuce
Chopped tomato

Steps:

  • Combine 1 cup of the monterey jack cheese, 1 cup of the cheddar cheese, cream cheese, 1/4 cup of the picante sauce, red pepper, onions and cumin; mix well. Spoon 1/4 cup mixture down center of each tortilla; roll and place seam side down in 13X9 inch baking dish. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350 degrees about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce.

THREE CHEESE CHICKEN ENCHILADAS



Three Cheese Chicken Enchiladas image

Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe!

Provided by Laura Bodine

Categories     < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup vegetable oil
12 corn tortillas
14 ounces enchilada sauce (preferred brand, La Victoria)
4 ounces cream cheese
3/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 cups shredded cooked chicken breasts
2 1/2 cups shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onion
sour cream
shredded lettuce
chopped tomato
black olives

Steps:

  • Preheat oven to 350°F.
  • In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
  • In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
  • Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
  • Pour remaining enchilada sauce on top of enchiladas.
  • Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
  • Serve with desired garnishes and enjoy!

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From sargento.com


CHEESE AND ONION ENCHILADAS | MEXICAN PLEASE
2021-07-02 Meanwhile, get a roughly chopped onion and 3 garlic cloves cooking in a glug of oil over medium heat. Once the onion is starting to brown you can add this mixture to a blender where it will wait patiently for: the roasted tomatoes. the drained, reconstituted chiles. 3 …
From mexicanplease.com


THREE CHEESE BEEF ENCHILADAS - A CEDAR SPOON
Add the onion and bell pepper and sauté for 2 minutes. Add the ground beef and cook until the beef is browned. Drain the fat from the beef. Return the beef to the skillet. Stir in the green chiles, chili powder, and salsa. In a 9×13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish.
From acedarspoon.com


CHICKEN MOLE ENCHILADA PIE - RELUCTANT ENTERTAINER
2022-06-07 Make the filling: In a large skillet, heat the oil over medium-high heat. Add the onion, tomato paste, and oregano and season with salt and pepper. Lower heat to medium and cook until softened—8-10 minutes—then add the corn, shredded chicken, kidney beans, and 1/4 cup of sauce. Cook 5 minutes more, then take off the heat.
From reluctantentertainer.com


THREE CHEESE ENCHILADAS - ALL FOOD RECIPES BEST RECIPES, CHICKEN …
2015-03-21 Directions. Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup enchilada sauce, peppers, onion, and seasonings; mix well. Spoon 1/4 cup mix down the middle of each tortilla. Roll and place seam side down in 13×9-inch baking dish. Spoon remaining enchilada sauce over top. Cover with remaining mixed cheese.
From allfood.recipes


3-INGREDIENT CHILI-CHEESE ENCHILADAS - THE DEFINED DISH
2021-09-14 Instructions. Preheat the oven to 375 degrees F. In a 2 ½ quart (or 9x13) baking dish, pour in ¼ of the carton of chili and using a rubber spatula, spread to evenly coat the bottom of the dish. One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and warm for about 30 seconds on each side to make them ...
From thedefineddish.com


THREE - CHEESE ENCHILADAS - RECIPE | COOKS.COM
Combine 1 cup Monterey Jack cheese, 1 cup of the Cheddar cheese, cream cheese, 1/4 cup of the picante sauce, red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down center of each tortilla; roll and place seam side down in 13x9 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese ...
From cooks.com


THREE CHEESE CHICKEN ENCHILADAS - PLAIN CHICKEN
2009-10-07 Spray a 9×13-inch pan with cooking spray. Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, ¾ cup (or so) of enchilada sauce, chipotle powder and chicken. Mix until well combined. Pour about ¼ cup of enchilada sauce into a 9×13 pan and spread it around. Place about ¼ cup of filling into each tortilla. Roll up and place ...
From plainchicken.com


THREE-CHEESE ENCHILADAS - BIGOVEN.COM
Spread 1 cup salsa onto bottom of 13x9-inch baking dish. 2. Spoon bean mixture down the center of each tortilla. Place tortillas in baking dish, seam-side down. Top with remaining salsa and cheese. Bake in preheated 350F oven 30 minutes or until heated all the way through.
From bigoven.com


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