Name: Cheesy Enchiladas
Ingredients: 1 (8 ounce) package PHILADELPHIA FREE Fat Free Cream Cheese, softened; 1 (8 ounce) package KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided; 1/4 cup sliced green onions; 6 (6 inch) flour tortilla (6 inch); 1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Why it works: Cream cheese and cheddar cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 467 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheesy Enchiladas

Oven350°F

Time20 to 25 minutes

Ingredients

1 (8 ounce) package PHILADELPHIA FREE Fat Free Cream Cheese, softened
1 (8 ounce) package KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
1/4 cup sliced green onions
6 (6 inch) flour tortilla (6 inch)
1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Directions

Make the filling

Beat cream cheese with electric mixer on medium speed until smooth.
Add 1 cup of the cheddar cheese and onions; mix until blended.

Assemble and bake

Spread 1/4 cup cheese mixture down center of each tortilla; roll up.
Place, seam-side down, in 11x7-inch baking dish.
Pour salsa over tortillas.
Sprinkle with remaining cheddar cheese; cover.
Bake at 350°F for 20 to 25 minutes or until thoroughly heated.

Nutrition, whole recipe (rough)

873Calories

28 gProtein

24 gFat

136 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Tortilla	1 medium flour (45g)	140
Cheddar Cheese	1 oz (28g)	113
Cream Cheese	1 oz (28g)	99
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Taco	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream cheese + cheddar cheesetop 1% of all pairs

Smell alikestrong

Cooked together467 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Cheddar cheese + oniontop 13% of all pairs

Smell alikemoderate

Cooked together3,669 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cheddar cheese + flourtop 17% of all pairs

Smell alikelow

Cooked together2,592 recipes

Shared aroma: isobutyraldehyde (malty, green).
Onion + flourtop 17% of all pairs

Smell alikemoderate

Cooked together32,460 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream cheese + oniontop 20% of all pairs

Smell alikemoderate

Cooked together1,097 recipes

Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese: Softened and beaten smooth to form the creamy, moist filling that holds the enchiladas together.
Cheddar cheese: Melts into the filling and topping, adding richness and a stretchy, browned-style cheese layer.
Flour tortillas: Wrap around the filling and hold its shape while the dish bakes.
Salsa: Adds moisture and acidity that softens the tortillas as they bake.

Swap the onion

How well each one fits the dish's main ingredients (cream cheese, cheddar cheese, flour):

Chivefits better
Welsh onionfits better
Potatofits better
Onionthe original

Fit is the average pairing score against cream cheese, cheddar cheese, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.