3-Cheese Enchiladas
Ingreadient
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3 cups salsa, divided
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1 (8 ounce) package cream cheese, softened
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4 stalks green onions, chopped, divided
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2 ½ cups Cheddar cheese, divided
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2 ½ cups shredded Monterey Jack cheese, divided
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12 (8 inch) flour tortillas
Direction
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
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Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
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Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
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Place enchiladas, seam-side down, in a 9x13-inch baking dish.
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Spread remaining 1 cup salsa over the tops of the enchiladas.
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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.
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Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.
