3 Cheese Enchiladas

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups prepared salsa
• 2 green onions, chopped
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 12 (8 inch) flour tortillas
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup salsa, or as desired
• 2 green onions, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9×13-inch baking dish.

Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil.

Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.