My OperaCheesy Enchiladas
Wednesday, September 10, 2008 2:05:36 PM
6 servings
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Chedder Cheese, divided
1/4 cup sliced green onions
6 flour tortillas (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chucky Salsa
PREHEAT oven to 350 degrees F. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add 1 cup of the Chedder cheese and onions; mix until blended.
SPREAD 1/3 cup of the cheese mixture down center of each tortilla; roll up. Place seam sides down, in 11 X 7-inch baking dish. Pour salsa over tortillas. Sprinkle with remaining chedder cheese; cover.
BAKE 20 to 25 minutes or until heated through/
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Chedder Cheese, divided
1/4 cup sliced green onions
6 flour tortillas (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chucky Salsa
PREHEAT oven to 350 degrees F. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add 1 cup of the Chedder cheese and onions; mix until blended.
SPREAD 1/3 cup of the cheese mixture down center of each tortilla; roll up. Place seam sides down, in 11 X 7-inch baking dish. Pour salsa over tortillas. Sprinkle with remaining chedder cheese; cover.
BAKE 20 to 25 minutes or until heated through/
