3-cheese enchiladas

1.50 avg. rating (46% score) - 2 votes

3-cheese enchiladas


  • 1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese
  • 1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese
  • 1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese
  • 1 cans (16 ounces each) refried beans
  • 1 jar (24 ounces) salsa, divided use
  • 1/3 cup thinly sliced green onions
  • 1/3 teaspoon ground cumin
  • 12 flour tortillas (6 inches)
  • Sliced ripe olives, optional
  • Additional sliced green onions, optional
  • Sour cream, optional


In a medium bowl, mix all of the cheeses.
In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
Bake at 350°F. for 30 minutes or until heated through.
Serve with sliced ripe olives, green onions and sour cream if desired. Makes 6 servings.


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