DEBRA JO'S FAVORITE CHEESE ENCHILADAS
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).
Provided by Mark H.
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 740.6, Fat 48.7, SaturatedFat 29.4, Cholesterol 173.3, Sodium 1816.2, Carbohydrate 32.2, Fiber 3.2, Sugar 8.5, Protein 43.7
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