Brown meat and onion together.
Salt to taste until cooked. Lay flour tortilla flat open on cookie sheet; spread tomato sauce. Add 4 tablespoons meat, spread over sauce, then sprinkle both type of cheeses over meat and place in oven at 350\u00b0 for about 5 to 10 minutes for cheese to melt, then serve.
Brown ground chuck and onion in skillet.
Drain and add taco seasoning and water.
Simmer five minutes.
To make the tortillas: Place a dollop of refried beans on tortilla shell.
Add a scoop of meat filling and roll up.
Place seam side down in a large pan that has been sprayed with non-stick coating.
Pour the jar of salsa over the enchiladas and top with the 2 cups of shredded cheese.
Bake at 375 degrees for 10 minutes.
Combine soups, chicken, chilies, sour cream, salt, pepper, and garlic.
Simmer for a few minutes.
Place a small amount on a limp flour tortilla.
Sprinkle with a few green onions and cheese.
Roll tortilla and place in baking dish.
Repeat with desired number of tortillas.
Pour remaining sauce over tortillas. Sprinkle remaining cheese and onions on top. Bake at 350\u00b0 until bubbly (about 30 minutes).
up upside-down and press tortilla over bottom and sides.
Mix all ingredients except tortillas and cheese together, stirring well.
Place 1/2 cup chicken mixture in center of each flour tortilla and roll.
Place seam side down in greased baking dish.
Cover and bake at 350\u00b0 for 20 minutes.
Uncover and sprinkle with grated Cheddar cheese and bake 5 minutes longer.
Mix chicken soup, chilli peppers and sour cream until smooth. Add about 2 to 3 ounces cheese.
Mix well.
Place 2 to 3 tablespoons chicken on medium-size flour tortilla shell.
Put 2 to 3 tablespoons soup mixture on top. Fold up tortilla shell.
Put in greased baking dish and cover with the rest of the soup mixture. Grate rest of cheese on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Brown ground beef and onions together.
Drain well and add soup and 1 can of hot enchilada sauce.
Heat up until well blended. Soak flour tortilla shells in 1 can of enchilada sauce.
o 350 F, Get the flour tortilla and place it on a
Soften cream cheese and mix with olives, chilies and nuts. Spread mixture thinly on a flour tortilla; lay another tortilla on top and spread another layer on that.
(I usually use 5 layers.) Press edges together firmly.
Chill.
Can be cut into fingers or squares.
Put damp paper towel over all to keep edges from curling or drying out.
o the pan.
Place flour tortilla onto pizza pan and spread
Place Velveeta cheese spread and wiener on flour tortilla; roll up.
Microwave on paper towel on High for 45 seconds, or until cheese is melted and wiener is hot.
Serve with salsa. Makes 1 serving.
Chop onions finely.
Spread large flour tortilla out.
Blend cream cheese and sour cream.
Add 1/2 cup onions.
Spread mixture on tortillas.
Roll up and refrigerate several hours or overnight. Slice into 1/2-inch pieces.
Serve plain or with your choice of salsa or picante.
Microwave potato for 2 minutes and dice.
Scramble egg.
Spray pan with cooking spray (Pam) and brown onion and diced potato together.
Place egg and potato mixture in a warm flour tortilla. Serve with picante sauce.
Food exchanges:
1 protein, 1 1/2 breads, 1 fat.
1. Cut flour tortilla into 8 triangles.
2. Fry in oil until bubbly and brown about 1-2 minute.
3. Dust with powdered sugar.
*These are also good with chocolate drizzled over them or dusted with cinnamon and sugar, be creative.
Mix cream cheese in a mixing bowl until creamy.
Stir in salsa, chilies and onion; mix well.
Refrigerate for 1 to 2 hours. Spread on flour tortilla shells.
Sprinkle with cheese and olives.
Roll and chill 24 hours.
Slice in 1/2-inch pieces and serve with salsa.
o roll the enchiladas on.
Take a flour tortilla and dip it
nd half and 1Tbs of flour.
Stir for about 1
rom the can onto a flour tortilla in a line from top
one the day before assembling enchiladas.).
Saute onion in a
ithout the rest of the recipe, but since you're making