op with 1/3 sauce, cheese, chilis, and onions.
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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
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.
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.
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.
Brown ground beef and onion.
Mix together for the sauce the skim milk, cream soups, enchilada sauce and green chilies.
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.
Heat oven to 350\u00b0. Saute onion and margarine in a large skillet. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheese. Fill each tortilla shell with mixture. Place in baking dish and top with remaining picante sauce and cheese. Bake 15 minutes.
Mix your ingredients, Fill your tortillas with a moderate line of one of the above selections, Fold in half twice, Place in greased cake pan, Sprinkle cheese on top and bake at 350 degrees.
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.
nd spread 1/8 Cream cheese on shell. Top with some
Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt
Preheat oven to 375\u00b0.
In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon salsa; roll up. Arrange seam side down in 8-inch square baking dish.
Top with remaining salsa and cheese.
Bake 25 minutes or until thoroughly heated.
Makes 3 to 4 servings.
ften.
Add in the cheese and sour cream carefully, stirring
Preheat oven to 350\u00b0. To make sauce, combine the tomatoes, chili powder and cumin in a bowl. Spread 1/4 cup sauce in the bottom of a 9-inch round baking dish or pie plate; top with 1 tortilla. Spread with about 1/4 cup sauce, covering tortilla completely. Sprinkle with about 1/4 cup cheese.
Repeat with remaining tortillas, sauce and cheese, ending with cheese. Cover with foil and bake for 20 minutes. Cut into wedges; put on serving plates and pour any remaining sauce over tortilla wedges.