| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. In a medium bowl, mix all of the cheeses.
2. In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3. Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4. 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.
5. Bake at 350°F. for 30 minutes or until heated through.
6. Serve with sliced ripe olives, green onions and sour cream if desired.

Makes 6 servings.

Recipe courtesy of Grant and Caralee Kohler

Recipe provided courtesy of the American Dairy Association.

||| Save this Recipe on Delicious |||