Combine 1 cup of each cheese, or two if using the blend, with cream cheese, 1/4 cup of the picante sauce, red pepper, onion and cumin.
Spoon 1/4 cup mixture down center of each tortilla; roll and place seam side down in a greased 9x13 baking dish. Spoon remaining picante sauce evenly over the enchiladas.
Bake at 350 for about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce.
Originally Submitted
12/16/2009
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