if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Spoon 1/2 cup enchilada sauce into a greased 13\"
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.
repare your cheese sauce which is incredibly easy. Add Velveeta cheese, enchilada sauce, water
op with 1/3 sauce, cheese, chilis, and onions.
Top
Directions for Enchilada Sauce:
Saute onion and
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
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.
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.
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.
Brown ground beef and onion.
Mix together for the sauce the skim milk, cream soups, enchilada sauce and green chilies.
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and corn chips, reserving 1 cup.
Pour into lightly greased, oblong baking dish.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Spread sour cream over top and sprinkle with remaining cheese.
Put remaining corn chips around edge and bake 5 more minutes.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.
pre-heat oven to 350 degrees.
In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
Bake for 20 to 30 minutes uncovered.
Enjoy!
Preheat oven to 375\u00b0F
Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375F for 20 minutes or until cheese is melted.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined