My friend Denice first made this recipe one night that we were invited for dinner. The corn tortillas do crumble so it is important to microwave them first.
Pepper Jack Enchiladas
6 servings, two enchiladas each
What You Need
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Velveeta Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices
12 corn tortillas (6 inch), softened (see Tip)
Preheat oven to 350?F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.
Bake 20 min. or until enchiladas are heated through and Velveeta is melted.
Kraft Kitchens Tips
How to Soften Tortillas
Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.
Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350?F for 30 min. or until heated through.
Cheesy Bean Enchiladas
Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.
Source: Kraft Kitchens