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!

Ingredients

4 serv.

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

Step-by-step instructions

1
Preheat oven to 350.
2
Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce.
3
Mix in green pepper and onion. Mix well.
4
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.
5
Pour remaining picante sauce evenly over enchiladas.
6
Sprinkle remaining cheese on top.
7
Bake for 20 minutes.

Source: food.com

Original recipe ↗

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