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Cheese Enchiladas

Ingredients

  • 4 cups Mexican-style shredded cheese
  • 1 10 oz. can tomatoes and green chilies
  • 1 ¼ cup sour cream
  • ½ packet taco seasoning
  • ½ 14 oz. can red enchilada sauce
  • 8 8" flour tortillas
  • 4 oz. Velveeta, cubed (Mexican is nice if you an find it)
  • 3 T. milk
  • 1 4 oz. can diced green chilies, drained
  • chili powder, paprika, or smoked paprika for sprinkling on top

Instructions

  • Preheat the oven to 350°. Combine the shredded cheese, tomatoes and green chilies, sour cream, and taco seasoning in a mixing bowl. Stir well. Set aside.
  • Pour the enchilada sauce in a casserole dish. Spread to coat the entire bottom.
  • Lay the enchiladas on the counter. Divide the filling among the enchiladas. Roll up and place the rolled enchiladas on top of the enchilada sauce.
  • Heat together the cubed Velveeta, milk, and green chilies. Stir until the cheese is melted. Pour the cheese sauce evenly down the center of the casserole.
  • Bake for 20-30 minutes, or the sauce is bubbly around the edges.