Enchiladas Suizas

photo by:kraft

Corn tortillas are rolled around a cheesy filling flavored with chilies and cumin, baked with enchilada sauce and topped with cream cheese and olives.

time

prep:

25 min

total:

45 min

servings

total:

6 servings, two enchiladas each

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided

1/2

cup sliced green onions

cup KRAFT Shredded Sharp Cheddar Cheese

cup KRAFT Shredded Monterey Jack Cheese

cans (4 oz. each) chopped green chiles, drained

1/2

tsp. ground cumin

eggs

Tbsp. oil

corn tortillas

jars (8 oz. each) enchilada sauce

can (4-1/4 oz.) sliced black olives, drained

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.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad for added color and texture.

Substitute

Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese.

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bshammer5

posted:4/28/2006

I also added 1 pd of cooked hamburger meat. I also think it needed more of the cream chz/onion topping. This was a little different than the usual ench. My family really liked it!

ectormari

posted:3/27/2006

I had never made enchiladas before, but this recipe made it so worthwhile. VERY VERY TASTY!! We ate the whole pan!!

a cook

posted:3/9/2006

This recipe was very good. I had a little trouble with the tortillas breaking, but in the end everything came out ok. Tasted wonderful!

sjohn23

posted:2/24/2006

These enchiladas were easy to make, yummy, and as another reviewer said, surprisingly filling. Since I had a little filling left over, I mixed it with the enchilada sauce and poured over top-my husband loved them! The filling was slightly runny but didn't cause any problems with filling or rolling the tortillas. Would be equally good with some shredded pork/chicken or shrimp.

a cook

posted:2/5/2006

easy to make, very good, surprisingly filling

janerussell

posted:1/10/2006

Easy and really good

pjguihan

posted:1/6/2006

We loved this recipe. We changed things around a little, we added shredded chicken, rice, and beans.

cjtenney

posted:9/28/2005

I LOVE these enchiladas! Even my sister who is sensitive to onions can eat these with no problems. I love being able to make a vegetarian mexican dish that doesn't just taste like a bean burrito. Thanks for a great recipe!

vr4355

posted:8/2/2005

I found this recipe a little disappointing. The filling was too runny...but still tasted okay. I did "tweak" the recipe a bit and layered the ingredients (like a lasagne) instead of rolling individual enchiladas. Doing it this way saved me a lot of time.

Marla1974

posted:7/6/2005

I agree with another review that the filling was disappointingly runny and difficult to keep on the tortilla. But it fluffed up a little in the oven and the flavor was good.