Debra Jo's Favorite Cheese Enchiladas

Total Time
Prep 30 mins
Cook 20 mins

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).

Ingredients Nutrition


  1. Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
  2. Cook over medium heat, stirring occasionally until thorughly melted and blended.
  3. 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).
  4. 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.
  5. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  6. Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
  7. Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  8. 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).
  9. Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  10. Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  11. Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
  12. Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
  13. Bake at 350 for 20-30 minutes, depending on your oven.
  14. Allow to cool for 5 minutes before serving.
Most Helpful

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!!

MizzNezz March 30, 2002

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!

John Gambill April 07, 2002

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!

Denise! April 20, 2002