1-1/2 cups KRAFT Shredded Monterey Jack Cheese, divided
2 cans (4 oz. each) chopped green chiles, drained
1/2 tsp. ground cumin
3 egg s
12 corn tortilla s
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) chopped pitted ripe olives
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Let's Make It
Beat 4 ounces of the cream cheese and onions in small mixing bowl with electric mixer on medium speed until well blended; set aside.
Beat remaining 4 ounces cream cheese, 1-1/4 cups of the cheddar cheese, 1-1/4 cups of the Monterey jack cheese, green chilies and cumin in large mixing bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Warm tortillas in lightly oiled skillet. Spoon 2 tablespoonfuls cheese mixture on each tortilla; roll up.
Place in 13x9-inch baking dish; top with enchilada sauce and remaining shredded cheeses.
Bake at 350 degree F for 20 minutes or until thoroughly heated. Top with reserved cream cheese mixture and olives.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.