Queso & Onion Enchiladas

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READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
  • 15 14
    ounces tostitos salsa con queso (1 jar, yellow cheese sauce)
  • 15 14
    ounces tostitos monterey jack queso dip (1 Jar, white cheese sauce)
  • 5
    ounces medium salsa
  • 34
    white onion
  • 16
    ounces Mexican blend cheese, fiesta blend shredded cheese (2 pkg)
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DIRECTIONS

  • Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
  • Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
  • Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
  • Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
  • Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
  • Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).
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