Spoon 1/2 cup enchilada sauce into a greased 13\"
Mix onion and cheese together.
Mix oil and tomato sauce together.
Pour half sauce into a 9 x 13-inch baking dish.
Put a couple of tablespoons cheese mixture on corn tortilla and roll up. Place in baking dish.
Continue until all cheese mixture is finished.
Pour remaining sauce on rolled up tortillas.
Bake in 375\u00b0 oven for 30 minutes or until bubbly.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
op with 1/3 sauce, cheese, chilis, and onions.
Top
br>To Make The Cream Cheese Filling: In the bowl of
eat until smooth. Add cream cheese and blend until fully combined
salsa, beans, and 1 Celsius cheese in a bowl.
Pour
Directions for Enchilada Sauce:
Saute onion and
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Combine first 6 ingredients and toss together lightly. A chilled tortilla has a tendency to crack when rolled, so heat 1 can of the enchilada sauce and dip each of the thawed tortillas into the warm sauce.
Place 2 to 3 tablespoons of the cheese mixture in the center of the tortilla and roll.
Place, seam side down, in a greased baking dish. Cover with remaining can of enchilada sauce and bake in a 350\u00b0 oven for 25 to 30 minutes or until cheese melts.
ll but 1/2 cup enchilada sauce.
Arrange 3 tortillas
Preheat oven to 375 degrees F.
Crumble 2/3 of bag of Doritos into mixing bowl.
Mix in the onion, chili, 1 1/2 C cheese, enchilada sauce and tomato sauce.
Place into an 8 1/2 x 11-inch casserole dish.
Bake for 20 minutes.
Remove from oven and spread on sour cream, remaining Doritos and 1/2 C cheese.
Bake for 5 minutes or until cheese is melted.
Serve.
s incredibly easy. Add Velveeta cheese, enchilada sauce, water, and chili powder
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup corn chips.
Pour into lightly greased oblong baking dish.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Spread sour cream over top, sprinkle with 1/2 cup cheese.
Make a circle of remaining corn chips around edge.
Bake an additional 5 minutes.
Serves 6.
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
Gradually whisk in the milk until mixture is smooth.
Pour over vegetables in slow-cooker.
Cover and cook on LOW heat for 6-8 hours.
Add cheese and stir until melted.
Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Grate cheese and butter; let stand at room temperature until soft.
Mix dry ingredients.
Mix cheese and butter, then gradually add dry mixture.
Use a cookie press to make straws onto ungreased cookie sheets.
The bar and the star plates work best for this recipe.
Bake at 375\u00b0 for 10 to 12 minutes.