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Categories:
cream cheese green onion Cheddar cheese shredded Monterey Jack cheese green chilies ground cumin eggs corn tortillas oil enchilada sauce olives
Viewed: 49 - Published at: 3 years agoIngredients
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 c. green onion slices
- 1 1/2 c. sharp Cheddar cheese
- 1 1/2 c. shredded Monterey Jack cheese
- 2 (4 oz.) cans chopped green chilies, drained
- 1/2 tsp. ground cumin
- 3 eggs
- 12 corn tortillas
- oil
- 2 (8 oz.) jars enchilada sauce
- 1 1/4 oz. can chopped, pitted ripe olives
Method
- Preheat oven to 350°.
- Beat half of cream cheese and onions in small mixing bowl at medium speed with mixer until well blended. Reserve for topping.
- Beat remaining cream cheese, 1 1/4 cups Cheddar cheese, 1 1/4 cups Monterey Jack cheese, chilies and cumin in large mixing bowl at medium speed with electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
