Velveeta Enchiladas Recipes

VELVEETA CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350. Reserve 1/4 c of salsa for later use. Mix chicken, soup,and cheese until well blended. Spread 1 cup of the chicken mixture onto bottom of 8 inch square baking dish. Top with layers of 6 tortilla halves, 1/4 c of the remaining salsa and half of the remaining chicken mixture; repeat layers. Bake 30 to 35 min and serve topped with the reserved salsa.

BEEF ENCHILADA BAKE

Steps:

• Brown meat;drain.
• Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
• Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
• Place tortillas, seam side down,in a 9x13 inch baking dish.
• Top with remaining 1/2 cup salsa.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove from oven and top with mexican cheese blend.
• Bake an additional 15 minutes,uncovered.
• I like to serve these with sour cream.

ENCHILADAS ACAPULCO

Steps:

• Brown meat, drain.
• Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally.
• Add beans and 1/4 lb. process cheese spread, continue cooking until process cheese spread is melted .
• Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12 x 8 inch baking dish.
• Top with remaining meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted.
• Top with remaining peppers and tomato.

SPEEDY CHEESY CHICKEN ENCHILADAS

Steps:

• In a large skillet combine onion, garlic and oil, saute until onions are clear.
• Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
• Add cream cheese and stir until melted.
• Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
• Melt Velveeta and salsa 2-3 minutes.
• Pour over tortillas, can top with more salsa.
• Heat 6-8 minutes in microwave or 10 minutes in 350 oven.

DEBRA JO'S FAVORITE CHEESE ENCHILADAS

Steps:

• Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
• Cook over medium heat, stirring occasionally until thorughly melted and blended.
• Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
• Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
• Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• Place into the baking dish, seam side down to prevent the enchilada from unrolling.
• Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
• Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
• Bake at 350 for 20-30 minutes, depending on your oven.
• Allow to cool for 5 minutes before serving.