Ingredients
12
12 servings
- •3 cups salsa, divided
- •1 (8 ounce) package cream cheese, softened
- •4 stalks green onions, chopped, divided
- •2.5 cups Cheddar cheese, divided
- •2.5 cups shredded Monterey Jack cheese, divided
- •12 (8 inch) flour tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
- Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
- Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
- Place enchiladas, seam-side down, in a 9x13-inch baking dish.
- Spread remaining 1 cup salsa over the tops of the enchiladas.
- Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
- Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 426
- Carbohydrate: 33g
- Fat: 25g
- Fiber: 3g
- Protein: 18g
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