1 (8-oz.) pkg. shredded Mexican 4-cheese blend or cheddar cheese, divided
5 green onions, sliced
1 teaspoon ground cumin
1 (8-oz.) pkg. cream cheese, softened
8 (7- to 8-inch) flour tortillas
1 (10-oz.) can green chile enchilada sauce
1/4 cup grated cotija or Parmesan cheese
1. Heat oven to 400°F. Lightly spray 13x9-inch baking dish with cooking spray.
2. Reserve half the shredded cheese for topping. Combine remaining cheese with onions and cumin in medium bowl. Spread cream cheese down center of each tortilla; sprinkle with onion mixture. Roll up tortillas; place, seam-side down, in baking dish. Pour enchilada sauce over enchiladas; sprinkle with reserved shredded cheese.
3. Bake 15 to 20 minutes or until sauce bubbles around edges and cheese begins to turn golden brown. Sprinkle with cotija cheese.
PER SERVING: 700 calories, 46.5 g total fat (27 g saturated fat), 27 g protein, 44.5 g carbohydrate, 130 mg cholesterol, 1475 mg sodium, 3.5 g fiber