Corn tortillas are rolled around a cheesy filling flavored with chilies and cumin, baked with enchilada sauce and topped with cream cheese and olives.
What You Need
Original recipe yields 6 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onion s
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chiles, drained
1/2 tsp. ground cumin
3 egg s
1 Tbsp. oil
12 corn tortilla s
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced black olives, drained
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Let's Make It
Preheat oven to 350°F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
Place remaining cream cheese, the cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
Bake 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.
Serve with a mixed green salad for added color and texture.
Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, two enchiladas each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.