I love enchiladas, but making them with shredded cheese is so messy I avoided them. Then I realized a Mexican restaurant I loved made their enchiladas from a cheese that tasted like Velveeta. I was inspired. My family loves these and I have to make a LOT when I make them. If you don't like Velveeta, you probably won't like them, though. Not everyone will like my method of softening the tortillas, either, but use your own method if you don't. This makes a lot of sauce to use on top, you may not choose to use it all.
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Units: US | Metric
- 1Preheat oven to 400 degrees.
- 2Spray a baking dish with cooking spray fairly heavily.
- 3Chop the onion, can be however you like it from minced to rough chopped.
- 4Cut the Velveeta into one ounce portions.
- 5Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
- 6Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
- 7Place the tortillas, seam side down, in the baking dish.
- 8Mix the can of chile and the can of soup together and pour over the enchiladas.
- 9Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
- 10Let cool a few minutes before serving.
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Nutritional Facts for Easy Cheesy Velveeta Enchiladas
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 556.6
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 9.3 g
- Cholesterol 62.9 mg
- Sodium 2257.3 mg
- Total Carbohydrate 66.9 g
- Dietary Fiber 7.8 g
- Sugars 13.0 g
- Protein 35.3 g
The following items or measurements are not included:
nacho cheese soup