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Chile Relleno Enchiladas
Chile Relleno Enchiladas

Chile Relleno Enchiladas

40 Min(s)
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1 serving
Original recipe yields 1 serving
1 pkg small flour tortillas
2 pkg Kraft Mexican Taco Cheese, divided
1 can (4.5 oz.) chopped green chiles
1 can (19 oz.) enchilada sauce
1 small can chopped black olives (optional)
Sour cream (optional)
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Let's Make It
1
Preheat oven to 350°F. In small rectangular casserole dish: lay flat one tortilla. Add 1 handful of Kraft Cheese and spread it out lengthwise. With a fork add a couple of small forkfuls of green chiles across the Kraft cheese. Roll up the tortilla and put the flap facing underneath on the bottom. Repeat these steps until the casserole dish is full [usually 6 enchiladas].
2
Pour entire can of sauce over enchiladas covering well. Sprinkle evenly entire 2nd package of Kraft cheese across the top of enchiladas. Sprinkle olives over cheese to taste (optional).
3
Bake for 20 minute or until golden brown. Serve with a dollop or two of sour cream to taste (optional).
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