2 - 8 oz pkgs. shredded Colby/Monterrey Jack Cheese
1 - 3 oz. pkg cream cheese, softened
1 can mild or hot enchilada sauce
1 tsp. crushed cumin
1 pkg. (10-12) flour tortillas
1/2 C. sliced green onions
Combine cheeses with 1/4 C. enchilada sauce and cumin.
Scoop approximately 1/4 C. of cheese mixture down middle of each tortilla.
Roll up and place seam side down in 9" x 13' pan that has been sprayed with non-stick spray.
Spoon remaining sauce over enchiladas.
Cover with remaining cheese and sprinkle with green onions.
Bake at 350 degrees for 20-25 minutes.
Pairs Well With
This is a quick-fix, gooey, cheesy great supper idea