Ready in 1 hour 05 minutes
These enchiladas are a bit of work to make, but well worth the effort. Top with a little salsa, if desired and serve with pinto, Ranch Style, or Charro beans.
Brown the ground meat with the onion. While the meat is browning, heat the following in a saucepan on low heat, stirring occasionally until the cheese is melted:
1/2 pound Velveeta cheese cut into small cubes
After the meat is browned, drain fat and cube the remaining Velveeta and melt with the meat mixture.
Spray a 13 x 9 inch baking dish with non-stick spray. Put about 3 tbsp. of the meat mixture into each tortilla and roll up and place seam side down in the baking dish. You won't use all the tortillas - probably about 8, depending on how much meat you put in each. Pour the sauce from the saucepan evenly over the tortillas and top with grated cheese and jalapeno slices. Bake in 350 degree oven for about 25 minutes.
LeesieMeesie 2y agoReally good and really rich. For our taste, I'm going to leave the Velveeta out of the meat mixture and increase the amount of ground beef by a half pound next time. Definitely great for a crowd. A new favorite!
tatdude 4y agoI love this recipe, going to make it tomorrow.
Beachbumette 8y agoThis freezes very well. Just omit the baking, wrap tightly with seran, followed by foil and freeze for up to three months. I like to seperate into two square baking dishes so I can bake one and freeze one for later.
Beachbumette 9y ago[I posted this recipe.]