Recipe of the Week | Three cheese enchiladas

Three cheese enchiladas

From the kitchen of Angie Pratt The 2008 Cook’s Library of Treasures

1 1/2 c. Monterey Jack cheese, shredded

1 1/2 c. cheddar cheese, shredded

3 oz. cream cheese, softened and cubed

1 c. picante sauce

1 green pepper, diced

1/2 c. green onion, diced

1 tsp. crushed cumin

8 flour tortillas

Lettuce, shredded

Tomatoes, chopped

Mix one c. Jack cheese, one c. cheddar cheese, cream cheese, 1/4 c. picante sauce, green pepper, onion and cumin. Spoon into tortillas. Roll. Place seam down into lightly greased baking dish. Spoon on remaining picante sauce and cover with remaining cheese. Bake at 350 degrees for 20 minutes. Top with lettuce and tomato and serve.

Subscribers -The TIMES would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 08/25/2010