Main dishes

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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algomagirl

posted:7/23/2010

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

posted:1/7/2010

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

posted:6/22/2009

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.

cmarigue

posted:4/30/2008

I added ground turkey to the mixture and it turned out great! This will become one of my staple items to make...

a cook

posted:5/1/2007

This is very tasty! I used flour tortillas, green peppers and crushed red pepper since I didn't have any chiles, which were very good. The first one I ate was very runny, and tasted so-so. The second one was on the side of the pan, so it cooked more and was more puffy - this one was awesome! So, I recommend making sure you cook them until they are all puffy like this, and you will love them!

a cook

posted:4/17/2007

good but I added cubed cooked chicken breast. Also it helps to use 1 package of cream cheese for topping and 1 for the inside cheese mix.

a cook

posted:1/29/2007

Good but rather bland. I would add something to give more flavor. I do like the corn tortillas. I'd add meat or beans next time...

conolia

posted:11/14/2006

I didn't mind it, my sister liked it, but my husband didn't like it at all. It's not one of those recipes that wow.

jenniw29

posted:10/9/2006

This was a pretty good recipe. I had issues with the can of chiles I used...will try again with a different brand.

a cook

posted:7/10/2006

I've been making these for a while and have tweaked it a bit everytime. It's a perfect veggie version of a good enchilada. It's nice and cheesy and full of flavor. I like it w/green enchilada sauce, it compliments the green chiles.