Velveeta Enchiladas Recipes

Steps:

• 1. Chop onion as coarsely or finely as you like and set aside.
• 2. Cut Velveeta into cubes and set aside.
• 3. Dump the shredded cheese onto a plate and set aside.
• 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
• 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
• 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
• 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
• 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
• 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
• 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.

Steps:

• Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
• Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
• Bake at 350°F about 30 minutes or until heated through and cheese is melted.

Steps:

• 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.

Steps:

• Heat oven to 350°F.
• Brown meat with onions in large nonstick skillet; drain. Return meat mixture to skillet. Stir in 1/2 cup enchilada sauce and half of the VELVEETA.
• Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining VELVEETA, peppers and remaining enchilada sauce.
• Bake 30 min. or until enchiladas are heated through and VELVEETA is melted. Sprinkle with cilantro.

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet; stir in corn and VELVEETA.
• Spoon 1/3 of the meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture and tomatoes; cover.
• Bake 25 min. or until heated through.

Steps:

• In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through.

Steps:

• Heat oven to 350°F. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
• Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
• Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.