Easy Cheesy Velveeta Enchiladas

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READY IN: 40mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Spray a baking dish with cooking spray fairly heavily.
  • Chop the onion, can be however you like it from minced to rough chopped.
  • Cut the Velveeta into one ounce portions.
  • Soften 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.
  • Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
  • Place the tortillas, seam side down, in the baking dish.
  • Mix the can of chile and the can of soup together and pour over the enchiladas.
  • Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
  • Let cool a few minutes before serving.
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