- 1 (8 ounce) package cream cheese, softened
- 3 cups salsa, divided
- 4 green onions, chopped, divided
- 2 1/2 cups Cheddar cheese, divided
- 2 1/2 cups shredded Monterey Jack cheese, divided
- 12 (8 inch) flour tortillas
Preheat the oven to 350 degrees F.
Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9×13-inch baking dish.
Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.