1 (8-ounce) package shredded Mexican 4-cheese blend, divided
5 green onions sliced
1 teaspoon ground cumin
1 (8-ounce) package cream cheese, softened
8 (7-8 inch) flour tortillas
1 (10 ounce) can green chile enchilada sauce
1/4 cup grated Parmesan cheese
Heat oven to 400, lightly spray 13x9-inch baking dish with cooking spray
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.
Bake 15-20 minutes or until sauce bubbles around edges and cheese begins to turn golden brown. Sprinkle with parmesan cheese
Serves 4
