For an extra layer of flavor, consider adding a pinch of chili powder or cumin to the cheese filling. Warming the tortillas slightly before filling makes them more pliable and less likely to tear. Feel free to substitute other cheeses such as pepper jack, Colby jack, or even a Mexican cheese blend. If you prefer a saucier enchilada, use enchilada sauce instead of salsa. These enchiladas are also delicious with the addition of cooked chicken or ground beef to the filling.
3-Cheese Enchiladas
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS184
Indulge in the irresistible allure of our 3-Cheese Enchiladas, a symphony of flavors and textures that promises a quick and satisfying culinary experience. Imagine warm, soft tortillas embracing a luscious blend of creamy cheeses, vibrant green onions, and zesty salsa. Ready in just 40 minutes, this recipe invites you to personalize each bite with your favorite salsa or a rich enchilada sauce. A true comfort food classic reimagined!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol66 mg
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Fiber3 g
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Protein18 g
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Saturated Fat14 g
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Sodium951 mg
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a mixing bowl, combine 2 cups of salsa, softened cream cheese, and half of the chopped green onions. Mix until the ingredients are thoroughly incorporated into a smooth and creamy mixture. (5 minutes)
03 Step
Recipe View Gently fold in 2 cups of the grated Cheddar cheese and 2 cups of the shredded Monterey Jack cheese into the salsa-cream cheese mixture. Be careful not to overmix; a light stir is all that's needed to combine. (2 minutes)
04 Step
Recipe View Spoon a scant 1/2 cup of the cheese filling in a line down the center of each warmed tortilla. Roll the tortillas snugly around the filling, ensuring the seam is facing down. (10 minutes)
05 Step
Recipe View Arrange the filled enchiladas, seam-side down, in a 9x13-inch baking dish, creating a neat and orderly row. (2 minutes)
06 Step
Recipe View Evenly spread the remaining 1 cup of salsa over the tops of the enchiladas, ensuring each one is generously coated. (1 minute)
07 Step
Recipe View In a small bowl, lightly mix the remaining 1/2 cup of Cheddar and 1/2 cup of Monterey Jack cheese. Sprinkle this cheese mixture evenly over the enchiladas, then scatter the remaining chopped green onions on top. Cover the dish with aluminum foil. (3 minutes)
08 Step
Recipe View Bake in the preheated oven until the cheese is melted, bubbly, and the enchiladas are heated through, about 20 minutes. Remove the foil for the last 5 minutes of baking to allow the cheese to brown slightly. (20 minutes)
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Jaqueline Wolf
Jun 13, 2025I didn't have green onions on hand, so I used some chopped cilantro instead. Still tasted great!
Libbie Grady
Mar 9, 2025So easy to make and perfect for a weeknight dinner. I love that you can customize the salsa to your taste.
Unique Bartoletti
Oct 15, 2024These enchiladas were a huge hit with my family! The three-cheese blend is so creamy and flavorful.
Tom Stehr
Aug 22, 2024I used corn tortillas instead of flour tortillas, and they were still delicious!
Maureen Fahey
Jan 5, 2024I added some shredded chicken to the filling, and it turned out amazing! A definite crowd-pleaser.