• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 large onion
  • 2 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 sm can Chile peppers, diced
  • 1 24oz can Enchilada sauce
  • 1/2 cup salsa
  • 4 green onions, sliced white end only for garnish
  • 1/2 cup sour cream, for garnish
  • 8 crepes


  • assemble
  • ingredients ready for making enchiladas. Reserve 1/2 cup of shredded
  • cheddar cheese and 2/4 cup of shredded Mozzarella cheese for topping.
  • Dip first crepe in enchilada sauce, then fill with shredded cheese,
  • diced chilies, and diced onions. Roll up the enchilada to about 1-1 1/2
  • inches round. put in 8x8 baking pan with the seam edge down. Continue
  • until you have put 8 enchiladas in the pan. Pour some more enchilada
  • sauce over the top of the enchiladas and spread salsa evenly over the
  • top of the enchiladas . Then put the remaining cheese over the top.
  • Cover pan with aluminum foil. Bake for 25-30 minutes in a 350 degree
  • oven. When finished, remove foil and top with sour cream and garnish
  • with slices of green onion. servings 18 (calories 137)


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