Three Cheese Enchiladas

• Vegetarian

• Produce

  • 1/3 cup Cilantro
  • 1/2 Onion, medium
  • 1 (14 ounce can Tomatoes and green chiles

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 10 Flour tortillas

• Dairy

  • 8 oz Cheddar
  • 1 (8 ounce package Cream cheese
  • 8 oz Monterey cheese
  • 8 oz Mozzarella
  • 1 cup Sour cream

• Prepared

  • 1 (10 ounce cans Enchilada sauce, red

Found on thegraciouswife.com

Description

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 1 (14 ounce) can diced tomatoes and green chiles
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ medium onion chopped
• ⅓ cup freshly chopped cilantro
• 8 ounces (about 2 cups) shredded cheddar
• 8 ounces (about 2 cups) shredded Monterey cheese
• 8 ounces (about 2 cups) shredded mozzarella
• 1-2 (10 ounce) cans red enchilada sauce
• 10-12 flour tortillas

Directions

• In a large mixing bowl, beat together cream cheese, sour cream, and tomatoes and green chiles until smooth.
• Grab about a handful (1/2 cup) of each cheese and set aside. Then add chili powder, cumin, onion, cilantro, and the remaining cheese to the bowl and stir to incorporate.
• Scoop about ¼ of the enchilada filling mixture into a tortilla. Then roll it up, and place in a greased 9x13 baking dish. Repeat for remaining ingredients.
• Cover rolled enchiladas with enchilada sauce. Then sprinkle with remaining cheese.
• Bake in a 350° oven for 15-25 min, or until heated through.