Comida Kraft
Recipe Box

Enchiladas Suizas

4.2
(44) 39 Reviews
Prep Time
25
min.
Total Time
45
min.
Servings

6 servings, two enchiladas each

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

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What You Need

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Make It

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  • 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.

Serving Suggestion

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

Substitute

Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese.

Servings

  • 6 servings, two enchiladas each

Nutritional Information

Serving Size 6 servings, two enchiladas each
AMOUNT PER SERVING
Calories 500
% Daily Value
Total fat 33g
Saturated fat 17g
Cholesterol 180mg
Sodium 1140mg
Carbohydrate 35g
Dietary fiber 5g
Sugars 4g
Protein 18g
   
Vitamin A 60 %DV
Vitamin C 60 %DV
Calcium 45 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

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  • algomagirl |

    I made a double recipe as it sounded great...it's okay. I'll try again with a different enchilada sauce. Filling was quite soupy.

  • mindykuen |

    I LOVED this recipe & will make it again. Only thing I would change is the amount of red sauce, while I love it my family said there was too much enchilada sauce, I'll use 1 jar only next time.

  • sarahmroz |

    This is probably the best enchilada recipe I have found - and trust me, I've attempted several! When my husband found out I was making enchiladas he was a bit cautious as we have never found some that we like enough to make again. These we will be making again though.

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