Cheese & Chili Enchiladas the Editors of Publications International, Ltd.
Cheese & Chili Enchilada
Bake 25 minutes
Prep 15 minutes
Makes 6 servings
|1||package (8 ounces) cream cheese, softened|
|1||package (8 ounces) shredded Cheddar cheese, divided|
|1||can (4 ounces) diced green chilies, drained|
|1/4||cup sliced green onions|
|6||(6 inch) flour tortillas|
|1||cup chunky salsa|
- Preheat oven to 350°F. Lightly spray 11X7-inch baking dish with nonstick cooking spray.
- Beat cream cheese at medium speed of electric mixer or until smooth. Add 1 cup Cheddar cheese, chilies and onions; beat until blended.
- Spread 1/4 cup cream cheese mixture down center of each tortilla; roll up. Place, seam-side down, in prepared baking dish. Pour salsa over tortillas. Sprinkle with remaining 1 cup Cheddar cheese; cover. Bake 20 to 25 minutes or until heated through.
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