20 Mexican-style flour tortillas
10 ounces shredded Cheddar cheese
1 (8 ounce) can green salsa
1 cup sliced green onions, drained and cut into 1/2 inch cubes
1 1/2 cups shredded Monterey Jack cheese
1 (4 ounce) can sliced mushrooms, drained
Place 22 tortillas into a large bowl of boiling water to simmer low, or keep warm in a large skillet. Drain off fluids; transfer to a paper-lined baking dish. Toss white cheese carefully with water to coat.
Unwrap tortillas and insert slices of cheese on inside. Top with green salsa, green onions and Monterey Jack cheese; roll up edges. Wrap. Place on a platter and chill three hours. Serve unwrapped overnight.
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