emaining enchilada sauce over the enchiladas.
Sprinkle with remaining cheddar
Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13\" baking pan that has been lightly sprayed with no-stick cooking spray.
Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
Bake at 350\u00b0 for 20 minutes until cheese is melted and bubbly.
lives, and 1/2 cup Mexican cheese blend evenly among tortillas
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
rom oven and cover the enchiladas with salsa verde, lettuce and
Brown ground beef and onion in skillet; pour off excess grease.
Season with salt and pepper to taste.
Add 1/2 to 2/3 Velveeta cheese to ground beef until melted.
Lightly butter and warm tortillas.
Fill tortillas with ground beef mixture; roll and place in baking dish.
Melt remainder of Velveeta and sour cream and pour over enchiladas.
Bake at 350\u00b0 for 20 to 30 minutes.
br>Set aside.
For enchiladas: heat 1/2 oil (you
oft enough to fold into enchiladas without breaking.
Fill tortillas
ashed Potatoes; add 1/2 Mexican cheese on top of hamburger
Crush chips in bottom of casserole dish to cover bottom.
Add browned taco seasoned hamburger.
In layers, add refried beans, Mexican beans and Ro-Tel.
Add grated cheese to top of this and crush
more chips to cover.
Bake at 350\u00b0 for 20 minutes.
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
one the day before assembling enchiladas.).
Saute onion in a
br>Pour chile sauce over enchiladas, add large spoonful of simmered
ish.
To make the enchiladas, coarsely mash beans in a
tarts melting out of the enchiladas.
ream cheese is softened and easy to stir.
Stir in
hredded chicken, a sprinkle of Mexican style cheese, and a bit
add a little water.
Enchiladas:
Combine the chopped chicken
epper. Remove from heat.
ENCHILADAS: To each tortilla, place some