Tis the season to get out all of your favorite comfort food recipes and cook something up for supper tonight. I would like to share an oldie but goodie of mine. Three Cheese Enchiladas: warm, melted cheesey, south of the border flavored goodness. I clipped this recipe from Taste of Home almost 30 years ago! You can find the original recipe HERE. I have tweaked it ever so slightly and will tell you about that in the post.
First I chopped up some peppers and green onions. The recipe says green bell peppers but I used orange and yellow because that is what I had.
Then I combined them with some softened cream cheese, shredded Monterey Jack and Cheddar cheeses, salsa, and cumin. Resist the temptation to get the crackers or tortilla chips out and test this mixture. If you do this you will eat yourself all the way to the bottom of the bowl and have none left for supper!
Here is where my major change in the recipe is. I add taco seasoned hamburger. They are just as fantastic with only the cheese mixture but my guys always like some meat with theirs and they are much heartier with it. You could also use grilled chicken or fajita seasoned chicken. So you spread some of your cheese mixture on one side of your tortilla shell and then if you want meat, put some on top. Then you roll it up and put it seam side down in a 9×13 pan. This pan is headed to a family that just welcomed a new baby to their family.
Once you have all your tortilla shells filled, spread some more salsa on top, sprinkle them with the remaining cheeses and some more diced peppers and sliced green onions. Pop them in the oven for 25 to 30 minutes and supper is served.
Below is my adaptation of the original recipe. I hope you enjoy this as much as we do.
Three Cheese Enchiladas
- 1 1/2 cup Monterey Jack cheese (shredded)
- 1 1/2 cup Cheddar cheese (shredded)
- 8oz cream cheese (softened)
- 1 1/4 cup Picante Sauce or Salsa
- 1 bell pepper (green, red, yellow or orange)
- 1/2 cup sliced green onions
- 1 teaspoon cumin
- 8 large flour tortillas (7-8 inch)
- 1lb Hamburger (cooked and seasoned with taco seasoning)
You will not use all of the hamburger. I always pop the rest in the freezer or save it for a taco salad later in the week.
|Combine 1 cup Monterey Jack cheese and 1 cup Cheddar cheese with the softened cream cheese, 1/2 cup of the salsa or picante sauce, peppers, onions and cumin. Stir until combined.|
|Spoon 1/4 cup of the cheese mixture along one side of a tortilla shell. If you are using meat in yours, put a small amount on top of the cheese mixture and roll it up. Place each finished enchilada, seam side down in a 9 x 13 pan.|
|Top finished enchiladas with the remaining 3/4 cup of salsa, remaining shredded cheeses and extra pieces of chopped peppers and onions.|
|Bake at 350 degrees for 25-30 minutes or until cheeses are started to bubble out of the end of the enchiladas. You may top your baked enchiladas with shredded lettuce, chopped tomatoes, sliced black olives and sour cream if it floats your boat.|