Cookbook
Velveeta Pepper Jack Enchiladas
Yummy Good Enchiladas, kicked uP a notch with Velveeta Pepperjack cheese.
1 pound lean ground beef
1 cup chopped onions
2 cups enchilada sauce, divided
6 ounce Velveeta Pepper Jack Pasteurized Cheese, cut into thin slices
12 corn tortillas (6 inch), softened (see Tip)
Preheat oven to 350ºF.
Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender, drain.
Return meat mixture to skillet.
Add 1/2 cup of the enchilada sauce; mix well.
Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13 x 9" baking dish.
Spoon 1/4 cup of the meat mixture down center of each torilla, roll up. Place, seam~sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.
Bake 20 minutes or until enchiladas are heated through and Velveeta is melted.
Makes 6 servings, two enchiladas each.
Posted by Val Jan. 30, 2011
Made by Val &
How to Soften Tortillas: Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 seconds. Fill and roll tortillas while still warm.
Make Ahead: Assemble recipe as directed, cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350F for 30 minutes or until heated through.
Cheesy Bean Enchiladas: Substitute 1 (16-ounce) can refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.
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