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).
- 1 lb hamburger
- 1 (32 ounce) package Velveeta cheese
- 2 cans Rotel Tomatoes (or similar brand)
- vegetable shortening
- 20 corn tortillas
- 6 -8 cups shredded mild cheddar cheese or 6 -8 cups shredded longhorn cheese
- 1 medium onion, chopped
- 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.
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!!
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!
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!