Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ monterey jack cheese
• chicken breast
• garlic salt
• corn tortilla
• green chile enchilada sauce
• sour cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Cool chicken, shred with two forks, and set aside.
4. 4 Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
5. 5 Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
6. 6 Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
7. 7 Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
8. 8 Cover and bake in the preheated oven for 45 minutes.
9. 9 Cool slightly before serving.

By SGRCOOKI

Ingredients

• ✓ monterey jack cheese
• salsa
• cream cheese
• green onion
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
3. 3 Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
4. 4 Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
5. 5 Place enchiladas, seam-side down, in a 9x13-inch baking dish.
6. 6 Spread remaining 1 cup salsa over the tops of the enchiladas.
7. 7 Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
8. 8 Bake in the preheated oven until the enchiladas are warmed through and cheese is melted and bubbly, about 20 minutes.

By beanmachine

Ingredients

• ✓ monterey jack cheese
• salsa
• ground beef
• salsa con queso
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
2. 2 Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

By tanyap

Ingredients

• ✓ monterey jack cheese
• chorizo
• chicken breast
• tortilla chip
• corn kernel
• green enchilada sauce
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Ingredients

• ✓ monterey jack cheese
• corn tortilla
• vegetable oil
• egg
• salt
• black pepper
• green taco sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
2. 2 Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

By Christina Bleeker

Ingredients

• ✓ monterey jack cheese
• chicken breast
• picante sauce
• cumin
• cheddar cheese
• corn tortilla
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. 3 In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. 4 Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. 5 Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

By Arlene Spurlock

Ingredients

• ✓ monterey jack cheese
• cheddar cheese
• red enchilada sauce
• onion
• black olive
• oil
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ monterey jack cheese
• yellow squash
• egg
• milk
• green chile pepper
• all-purpose flour
• baking powder
• salt
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Ingredients

• ✓ monterey jack cheese
• cooking spray
• green chile pepper
• cheddar cheese
• egg
• evaporated milk
• all-purpose flour
• milk
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. 7 Serve and enjoy!

By CLARISSA2

Ingredients

• ✓ monterey jack cheese
• salsa
• spinach
• cream cheese
• evaporated milk
• black olive
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. 3 Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

By Linda

Ingredients

• ✓ monterey jack cheese
• vegetable oil
• corn tortilla
• chicken thigh
• onion
• green chile
• green chile enchilada sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
3. 3 Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
4. 4 Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
5. 5 Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

By CGUEST29

Ingredients

• ✓ monterey jack cheese
• green chile pepper
• cream cheese
• cumin
• turkey
• flour tortilla
• salsa
• chili bean

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
3. 3 Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
4. 4 In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
5. 5 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By Janice

Ingredients

• ✓ monterey jack cheese
• zucchini
• corn
• onion
• green bell pepper
• tomato
• vegetable oil
• sugar

Instructions

1. 1 In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. 2 Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

By Jyn

Ingredients

• ✓ monterey jack cheese
• chicken breast
• salt
• pepper
• vegetable oil
• tomato sauce
• taco seasoning
• cotija cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Ingredients

• ✓ monterey jack cheese
• cream of chicken soup
• chicken breast
• sour cream
• green onion
• salsa
• green chile
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
3. 3 Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
4. 4 Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.

By JEANNIED59

Ingredients

• ✓ monterey jack cheese
• chicken
• sour cream
• salt
• black pepper
• vegetable oil
• corn tortilla
• green chili

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
2. 2 Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
3. 3 Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
4. 4 When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

By Kate

Ingredients

• ✓ monterey jack cheese
• butter
• green onion
• garlic
• spinach
• ricotta cheese
• sour cream
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
3. 3 Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
4. 4 Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
5. 5 Serve and enjoy!

By SADONIA2

Ingredients

• ✓ monterey jack cheese
• white rice
• water
• chicken breast
• cheddar cheese
• cream of chicken soup
• cream of mushroom soup
• onion
• mild salsa

Instructions

1. 1 Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 2 Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. 4 In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. 5 Bake in preheated oven for about 40 minutes, or until bubbly.

By Gweneth

Ingredients

• ✓ monterey jack cheese
• zucchini
• broccoli
• red bell pepper
• carrot
• onion
• button mushroom
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Ingredients

• ✓ monterey jack cheese
• honey
• lime juice
• chili powder
• garlic
• chicken
• green enchilada sauce
• flour tortilla
• half-and-half

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ monterey jack cheese
• margarita mix
• lemon juice
• lime juice
• garlic powder
• vegetable oil
• chicken breast
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
3. 3 Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
4. 4 Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
5. 5 Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.

By SYLVERWARE

Ingredients

• ✓ monterey jack cheese
• whole wheat tortilla
• ground beef
• taco seasoning mix
• kidney bean
• tomato sauce
• tomato
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
3. 3 Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
4. 4 Meanwhile, 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. Drain and discard grease. Stir in taco seasoning.
5. 5 Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
6. 6 Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
7. 7 Top with sour cream and green onion to serve.

By Kel Jones

Ingredients

• ✓ monterey jack cheese
• ground turkey
• green chili
• taco seasoning mix
• cream cheese
• salsa
• green onion
• salt
• poblano pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
4. 4 Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
5. 5 Add stuffing to peppers and place in a baking pan.
6. 6 Bake in the preheated oven for 20 minutes.

By fire1676

Ingredients

• ✓ monterey jack cheese
• cream of chicken soup
• sour cream
• picante sauce
• chili powder
• chicken
• flour tortilla
• tomato
• green onion

Instructions

1. 1 Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
2. 2 Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
3. 3 Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. 4 Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

By Campbell's Kitchen

Ingredients

• ✓ monterey jack cheese
• butter
• zucchini
• mushroom
• onion
• tomato
• salt
• pepper
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
3. 3 Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
4. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

By Barbie

Ingredients

• ✓ monterey jack cheese
• ground beef
• taco seasoning mix
• corn tortilla
• onion
• iceberg lettuce
• tomato
• salsa
• sour cream

Instructions

1. 1 Build a campfire and allow the fire to burn until a bed of hot coals has accumulated. Rake the coals into a flat bed on one side of the fire.
2. 2 Meanwhile, cook ground beef in a large skillet over medium-high heat until browned, stirring to crumble. Discard excess fat; stir taco seasoning into beef according to package directions.
3. 3 Coat inside of a pie iron with cooking spray. Place 1 corn tortilla on one side, top with 1 scoop ground beef, sprinkle with Monterey Jack cheese, add chopped onion; place 1 (more) corn tortilla on top. Close pie iron.
4. 4 Cook taco over moderate campfire coals until tortillas have crisped and browned and taco is hot in center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients.

By Lil