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Cheesy Cheese Enchiladas
Cheesy Cheese Enchiladas

Cheesy Cheese Enchiladas

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Velveeta Log, cubed, divided
1/2 cup milk
2 small cans cheddar cheese sauce, divided
12 (16) inch corn tortillas
8 ounces shredded cheddar cheese
1 cup diced green chili peppers & tomatoes
1 can enchilada sauce
8 ounces shredded Colby longhorn cheese
2 bunches green onions, diced
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Let's Make It
Preheat oven to 375 degrees F. In a large saucepan, combine 1/2 Velveeta cubes, milk (you may need to add another 1/2 cup milk so not too thick) and 1 can of cheddar cheese sauce, cook for 10 minutes. Mix together. Pour a small amount into a 9 x 13 inch baking dish.
Lay out tortillas. Put a scoop of cheese mixture, a spoonful of cheddar cheese, a few spoonfuls of green chili peppers, and a few Velveeta Cheese cubes, in each tortilla, roll them up. Place tortillas in baking dish and pour the remaining cheese mixture all over top. Top with enchilada sauce, shredded cheeses, and green onions.
Bake for 1 hour.
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