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Ingredients

1 (8 ounce) package cream cheese, softened 3 cups salsa, divided 4 green onions, chopped, divided 2 ½ cups Cheddar cheese, divided 2 ½ cups shredded Monterey Jack cheese, divided 12 (8 inch) flour tortillas

Nutrition Info

852.3 calories carbohydrate: 65.2 g cholesterol: 132.4 mg fat: 50.1 g fiber: 5.6 g protein: 36.8 g saturatedFat: 28.9 g servingSize: - sodium: 1902.3 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Preheat the 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 9x13-inch baking dish.
Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

6 servings

My grandma gave me this recipe.