Three Cheese Enchiladas

"This is a wonderfully tasty dish. A MUST try. Add chicken, beef, or extra spices. YUMMY!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Barenakedchef photo by Barenakedchef
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
  • Spoon 1/4 cup mix down the middle of each tortilla.
  • Roll and place seam side down in 13x9-inch baking dish.
  • Spoon remaining sauce over top.
  • Cover with remaining mixed cheese.
  • Bake at 350° for 20 minutes.
  • Top with lettuce and tomato and serve with additional picante sauce.

Questions & Replies

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  1. This looks a lot like Tex-Mex. Traditional Mexican enchiladas are made with corn tortillas and homemade enchilada sauce. Pace? Really? Authentic enchilada sauce has chile paste or powder, cumin, oregano, onion for seasoning and NO tomato. Just because it is red does not mean tomato is used. That is a tweak by corporations to sell to the public. These may taste fine if one is not expecting traditional Mexican food. Go anywhere in Northern and Western Mexico and California and you will find enchiladas made with corn tortillas and never is a picante sauce used.
  2. I can't believe I found this recipe! I had this exact same recipe YEARS ago, and made it all the time. Then, I lost it! I am so happy to have found it again! I, for one, love the use of cream cheese. And, while it doesn't taste as "Tex-Mex" as some would like, (it tastes more like something from an Americanized Mexican restaurant) it appeals to younger folks- my kids loved it! Thanks!
  3. Excellent enchiladas, although not as cheddary as I would have liked. These were very easy to put together - I left out the green pepper, and only used 1/2 t. cumin - and I got 12 enchiladas out of this recipe. I will definitely make these again, but just may add an extra helping of cheddar to each enchilada. Not Tex-Mex, but good!
  4. This is a soggy burito not an enchilada :( very disappointed
  5. These enchiladas are very simple to put together, and so delicious. Very cheesy! We added chicken to ours and it was still wonderfully delicious. Thank you for posting!


  1. Very good. Here were my changes: I used green pepper, added about a cup of rinsed black beans, used taco sauce instead of picante (that's what I had in the fridge) and only topped half of the 12 enchiladas with red sauce. The others I sprayed with cooking spray and cooked for the same time. I topped with the cheese for the last few minutes. A delicious dinner but one which will remain a special treat due to the calorie count!
  2. Excellent cheese combo. These were easy & delicious. I followed the recipe, leaving out the green pepper & using corn tortillas instead. I'll make this again! thanks!


Mother of 4. I have a wonderful man named Scott. Love to cook and bake, I have my own business doing candies and baked goods. Also search for Michelle England, I am recently devoreced and have two more recipe's posted under that name. Or search for Mic's wonderful Hot Wings and/or Seafood Alfrado. Please take the time to rate or comment. Thank you! Michelle B.
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