Type what you have

Ingredients

• ✓ monterey jack cheese
• cooking spray
• bell pepper
• chorizo
• corn kernel
• ground beef
• spanish rice
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Ingredients

• ✓ monterey jack cheese
• chicken breast
• onion
• garlic
• butter
• chicken bouillon
• water
• cumin
• half-and-half
• cream-style corn
• green chile
• hot pepper sauce
• tomato
• cilantro

Instructions

1. 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. 2 Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. 3 Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

By Jeanne Jones

Ingredients

• ✓ monterey jack cheese
• chicken breast
• green onion
• red wine vinegar
• lime
• garlic
• oregano
• sugar
• salt
• black pepper
• flour tortilla
• tomato
• lettuce
• salsa

Instructions

1. 1 Sauté chicken in a medium saucepan over medium high heat until tender, about 15 to 20 minutes. Add green onions, vinegar, lime juice, garlic, oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.
2. 2 Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

By Marissa Wright

Ingredients

• ✓ monterey jack cheese
• vegetable oil
• water
• masa harina
• salt
• garlic
• green bell pepper
• tomato
• bacon
• red pepper flakes
• oregano
• scallion
• white vinegar
• carrot
• cabbage
• salt
• chicken bouillon
• garlic
• onion
• green bell pepper
• cilantro
• water
• tomato sauce

Instructions

1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Ingredients

• ✓ monterey jack cheese
• flour tortilla
• ham

Instructions

1. 1 Warm a griddle or a flat pan over medium heat. Sprinkle 1/2 of the Monterey Jack cheese over 1 of the tortillas, add ham, and sprinkle the rest of the cheese over the ham. Top with the second tortilla.
2. 2 Cook sincronizada on the griddle or flat pan until tortillas are lightly toasted and the cheese has melted, turning with a spatula or tongs to toast both sides, 2 to 3 minutes per side.

By CLOUDSSUNRAIN

Ingredients

• ✓ monterey jack cheese
• artichoke heart
• spinach
• mayonnaise
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
2. 2 Combine artichoke hearts, spinach, and mayonnaise in a bowl; mix in 2 cups Monterey Jack, then mix in Parmesan. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup Monterey Jack.
3. 3 Bake in the preheated oven until cheese is melted, about 15 minutes.

By Simmi G

Ingredients

• ✓ monterey jack cheese
• chicken breast
• flour tortilla
• green enchilada sauce

Instructions

1. 1 Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.

By SHACKL

Ingredients

• ✓ monterey jack cheese
• ground beef
• green chili
• beef bouillon granules

Instructions

1. 1 Preheat the grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Ingredients

• ✓ monterey jack cheese
• water
• jalapeno pepper
• salt
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Place water, Monterey Jack cheese, jalapeño peppers, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select Regular Basic Bread cycle.
3. 3 Remove loaf from the machine after the cycle is done.

By Nicole Cassidy

Ingredients

• ✓ monterey jack cheese
• ground beef
• salsa
• parmesan cheese
• egg
• saltine cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
3. 3 Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

By Katthy

Ingredients

• ✓ monterey jack cheese
• pork sausage
• cheddar cheese
• self-rising flour
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sausage, Cheddar-Monterey Jack cheese, flour, and cream cheese in a large bowl; form into walnut-sized meatballs using your hands or a cookie scoop. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned and no longer pink inside, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ monterey jack cheese
• ground beef
• dark beer
• serrano pepper
• butter
• jalapeno pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties.
3. 3 Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By James Grandin

Ingredients

• ✓ monterey jack cheese
• flour tortilla
• crab meat
• shrimp
• green enchilada sauce
• sour cream
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3. 3 Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4. 4 Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

By CHRISTYJ

Ingredients

• ✓ monterey jack cheese
• self-rising cornmeal
• egg
• milk
• cream-style corn
• green chile pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
3. 3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

By Bea

Ingredients

• ✓ monterey jack cheese
• baked bean
• flour tortilla
• onion
• pork
• enchilada sauce

Instructions

1. 1 Pour beans into a pot and bring to a simmer over medium-low heat.
2. 2 Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
3. 3 Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

By Chef Kevin

Ingredients

• ✓ monterey jack cheese
• broccoli and cheese flavored rice mix
• turkey sausage
• acorn squash
• apple
• coriander seed

Instructions

1. 1 Prepare rice mix according to package directions; cover, and set aside.
2. 2 Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. 3 In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. 4 In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. 5 Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

By drdede

Ingredients

• ✓ monterey jack cheese
• egg
• parmesan cheese
• bread crumb
• chicken breast
• vegetable oil
• pasta sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. 3 In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. 4 Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

By vero_cn81

Ingredients

• ✓ monterey jack cheese
• chicken breast
• worcestershire sauce
• bacon
• butter
• mushroom
• honey mustard salad dressing

Instructions

1. 1 Place chicken into a glass dish or bowl. Poke chicken several times with a fork; pour in Worcestershire sauce and turn chicken until coated. Cover and refrigerate for about 1 hour.
2. 2 Cook bacon in a deep skillet over medium-high heat until evenly browned, 6 to 8 minutes. Drain on a paper towel-lined plate.
3. 3 While the bacon is cooking, melt butter in a small skillet over medium heat. Add mushrooms and sauté until soft, about 10 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken into a baking dish.
6. 6 Broil chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). During the last few minutes of cooking, top each breast with 2 slices bacon and 2 ounces Monterey Jack cheese.
7. 7 Top chicken breasts with sautéed mushrooms and drizzle salad dressing over top.

By LABORDAY

Ingredients

• ✓ monterey jack cheese
• flour tortilla
• chicken
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly

Ingredients

• ✓ monterey jack cheese
• sour cream
• green salsa
• spinach
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

By NICEGIRL512

Ingredients

• ✓ monterey jack cheese
• chicken breast
• green chile pepper
• butter
• bread crumb
• parmesan cheese
• salt
• cumin
• black pepper

Instructions

1. 1 Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
2. 2 Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
3. 3 Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
4. 4 Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
5. 5 Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

By Erin Clifton

Ingredients

• ✓ monterey jack cheese
• vegetable oil
• russet potato
• sour cream
• cheddar cheese
• bacon
• green onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Prick potatoes with a fork. Place on a baking sheet.
3. 3 Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
4. 4 Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
5. 5 Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
6. 6 Bake in the preheated oven until cheese is melted, about 40 minutes.

By SAVVYHOSTESS

Ingredients

• ✓ monterey jack cheese
• butter
• rice
• chicken broth
• chicken breast
• sweet corn
• green enchilada sauce
• corn tortilla

Instructions

1. 1 In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
4. 4 Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By smooch

Ingredients

• ✓ monterey jack cheese
• yukon gold potato
• sweet potato
• butter
• heavy cream
• chicken bouillon granules
• brown sugar
• black pepper

Instructions

1. 1 Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
2. 2 Preheat the oven broiler.
3. 3 In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
4. 4 Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

By Kat

Ingredients

• ✓ monterey jack cheese
• parmesan cheese
• egg
• bread crumb
• vegetable oil
• chicken breast
• white zinfandel wine
• mushroom

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
3. 3 Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
4. 4 Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Christie

Ingredients

• ✓ monterey jack cheese
• chicken breast
• lemon-pepper seasoning
• asparagus
• bacon
• toothpick

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
4. 4 Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ monterey jack cheese
• chicken
• green chili
• green chile salsa
• whipping cream
• salt
• oil
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together chicken, chilies, and salsa in a large bowl until well combined. Set aside.
3. 3 Stir together whipping cream and salt in a wide, shallow dish until well combined. Set aside.
4. 4 Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla in hot oil until blistering, 2 to 4 seconds, then immediately dip into cream mixture.
5. 5 Fill fried tortillas with chicken mixture. Roll and place flap-side down in a baking dish. Pour remaining cream mixture over tortillas and sprinkle with cheese.
6. 6 Bake uncovered in the preheated oven until cheese is melted, 15 to 20 minutes.

By LOSTUTTLES

Ingredients

• ✓ monterey jack cheese
• focaccia bread
• basil pesto
• chicken
• green bell pepper
• red onion

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ monterey jack cheese
• ground beef
• green bean
• onion
• green bell pepper
• tomato sauce
• garlic salt
• crescent roll
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add green beans, onion, and bell pepper. Cook until onion is tender, about 5 minutes; drain well and return to the skillet. Pour in tomato sauce and garlic powder and mix until well combined. Set aside.
3. 3 Press the crescent roll dough into the bottom and sides of an 8-inch pie plate to form an even crust.
4. 4 Combine Monterey Jack cheese and egg in a bowl. Spread 1/2 of the cheese mixture into the bottom of the crust. Top with all of the beef mixture. Finish with remaining cheese mixture.
5. 5 Bake in the preheated oven until egg is set and cheese is melted, 20 to 25 minutes. Serve hot.

By RainbowJewels

Ingredients

• ✓ monterey jack cheese
• turkey breast
• green chile salsa
• sour cream
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix turkey with 1/2 cup salsa, 1/2 cup sour cream, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll into enchiladas, and place in a 9x13-inch pan.
3. 3 Mix remaining 1 1/2 cups salsa, and 1 cup sour cream together; pour over enchiladas. Top with remaining 1/2 package Cheddar and 1/2 package Monterey Jack cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

By cherylcobbs