Debra Jo's Favorite Cheese Enchiladas

"My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you). "
 
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Ready In:
50mins
Ingredients:
7
Serves:
10
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ingredients

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directions

  • Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
  • Cook over medium heat, stirring occasionally until thorughly melted and blended.
  • Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
  • Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
  • Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  • Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
  • Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  • Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
  • Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  • Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  • Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
  • Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
  • Bake at 350 for 20-30 minutes, depending on your oven.
  • Allow to cool for 5 minutes before serving.

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Reviews

  1. It's the best cheese enchilada recipe I've ever come across. I cut it down to 5 servings, and after looking at the nutrition facts, I cut the velveeta to 12oz and used only 2 cups cheddar. I put a VERY light film of shortning on the tortillas. After all was prepared it went into an 11x7 pan and baked the recommended time. I know if these are made as the recipe states they would be better, but they were really good this way too. I will keep this recipe handy. Thanks Mark!!
     
  2. These are GREAT. The best cheese enchilada recipe I've run across. But be forewarned --schedule an angioplasty soon afterwards! I only made two minor changes. Instead of coating the tortillas in shortening, I dipped them (using tongs) very briefly in hot vegetable oil on both sides and then transfered them to a plate, where I stacked them, until I could stuff and roll them. Also, I used one can of regular Rotel and one can of extra hot Rotel. In short -- I'll make this again and again!
     
  3. Yum, yum, yum!!!! I always knew there was something you could do with that Rotel dip other than dunk chips in it! These are out of this world! I made them exactly as the recipe stated - didn't change a thing. Cheesy & delicious! Not too spicy but has a little kick. My husband took one bite and had a look of wonder on his face. He wants to know if he can give this ten stars! Thanks for such a great enchilada recipe!
     
  4. Ok, confession, I DID read the "warning" about the clogged arteries and was planning to give it a shot anyway...that is, until I saw the actual number of fat grams! LOL HOOOOLYYYY COW! I don't think it will work too well with my "gotta get this baby-weight off" diet! LOL Sounds awesome, though.
     
  5. Okay, I'm a born and bred Texan too, and this is the best tex-mex enchilada recipe I have ever run across! So easy and delicious! My contribution to cut back on the fat content of this recipe is that I NEVER heat tortillas in oil or shorteneing. I learned a little trick years ago and it works fine for us, can't even tell the difference. Take a clean dish towel and get it wet. Wring out the excess water. Wrap 10 tortillas (at a time) in the towel and microwave them on high for about a minute. Cool slightly, then open the towel and fill, wrap and roll each tortilla as you normally would. Lay seam side down in pan. We never miss that oil.
     
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Tweaks

  1. Wow, Mark, these were great! I ended up only fixing 15 enchiladas, and instead of using 6-8 cups of shredded cheese (which was a bit too expensive for us to buy at the time) I opted to buy a large pack of string cheese and rolled two cheeses in one tortilla. The cheese sauce was a bit spicy for my 6 year old, but he still begged for seconds! I refridgerated the leftovers and the next day they were gone. Thanks for such a great and easy recipe. I will definately be making this again.
     

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I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.
 
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