Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas

INGREDIENTS

* 4 oz. cream cheese, softened
* 1/4 cup sour cream
* 2 cups prepared salsa
* 2 cups grated Cheddar or Monterey Jack cheese
* 2 cups shredded cooked chicken
* 1 cup frozen corn kernels, thawed
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne
* Salt and pepper
* 4 scallions, thinly sliced
* 12 to 14 soft round 6 to 8-inch flour or corn tortillas

INSTRUCTIONS

Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn,
cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom.
Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm. The cheese enchilada recipe is ready to serve...great taste ! Enjoy it !

beef-cheese-enchilada-recipe.

Enchiladas Suiza

Enchiladas Suiza

• 3 cups green tomatillos
• 1/4 cup onion, chopped
• 1/2 fresh jalapeno peppers
• 2 tablespoons fresh cilantro, chopped
• 3 cloves garlic
• 1/4 cup cream
• 1 pinch cumin
• 2 tablespoons vegetable oil
• 1/2 split chicken breast
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 bay leaf
• 3 corn tortillas
• 1 cup shredded Swiss cheese
• Salt and pepper to taste
• 1/4 cup rice, cooked
• 1/4 cup beans, cooked
• 1/4 avocado, sliced
• Cilantro for garnish

Instructions :
First of all put the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)

And then remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Next is to add a pinch of sugar, if necessary, to balance the flavor.

Start the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.

Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.
The cheese enchilada is ready to serve with rice and beans and garnish with avocado and cilantro......great taste...! Enjoy it !
cheese-enchilada-cassarole.

Chicken Cream Cheese Enchilada

Chicken Cream Cheese Enchilada


CHEESE ENCHILADA INGREDIENTS
* 8 flour tortilla
* 4 boneless skinless chicken breast
* 2 packs of softened cream cheese
* 1 cup sour cream
* 1/2 cup salted deshelled sunflower seeds
* 3/4 cup sliced black olives
* 20 oz can enchilada sauce
* 3 cups shredded cheddar cheese

CHEESE ENCHILADA INSTRUCTIONS

First of all boil chicken until cooked, then shred and set aside. And then combine cream cheese and sour cream, mixing until smooth. Next is to add sunflower seeds, olives and chicken. Be careful not to over mix or chicken will become too fine. Take flour tortillas and place a healthy scoop onto tortilla, fold right and left sides into center, then roll into enchilada. Place enchilada in glass casserole dish. Once you have completed rolling all of your enchiladas pour enchilada sauce evenly over top and then cover with cheese. Place in oven at 375 degrees and cook for approximately 25 minutes or until cheese is golden and sauce is bubbling...and the cheese enchilada recipe hs ready to serve ! Enjoy it !
beef-cheese-enchiladas recipe

Beef Cheese Enchiladas

Beef Cheese Enchiladas Recipes


Cheese Enchilada Ingredients

• 1 pound ground beef cooked
• 1 each onion minced
• 2 cans chili pepper diced
• 1 clove garlic minced
• 2 pints tomato sauce
• 1/2 teaspoon salt
• 1 each egg beaten
• 1/2 pound cheddar cheese grated
• 12 each flour tortillas soft
• 1 x olive oil
• 1 x red hot pepper sauce (eg. Tabasco)
• 2 teaspoons vegetable oil

CHEESE ENCHILADA INSTRUCTIONS
First of all Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
And then In separate skillet heat 2 tbl oil and sauté onion until tender.
Next is to Add chili peppers, garlic, tomato sauce, salt and pepper.
Add ground beef.
Simmer uncovered 10 minutes.
Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.
Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 deg for 15 minutes. The cheese enchilada recipe of beef is ready...enjoy it !
baked-chicken-cheese-enchiladas recipe

Cheese Enchilada Casserole

Cheese Enchilada Casserole

CHEESE ENCHILADA RECIPE INGREDIENTS

• 1 1/2 cups chicken broth
• 1 can (14.5 ounces) tomatoes, drained and crushed
• 1 tablespoon chili powder
• 1/4 teaspoon leaf oregano, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 3 cups shredded Cheddar cheese, or a Mexican blend of cheeses
• 1/3 cup finely chopped onions
• 16 (6-inch) corn tortillas

CHEESE ENCHILADA RECIPE INSTRUCTIONS
sliced ripe olives In a saucepan, combine tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions. Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish. Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full. Sprinkle remaining cheese on top. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Cheese enchiladas are ready to serve 8 great persons....enjoy it !

Cheese Enchilada Recipe

Cheese Enchilada Recipe

Try this amazing recipe. Remember that the enchilada sauce you use is very important to the success of your dish.
Cheese Enchilada Recipe Ingredients:

* 1 lb of mild cheddar cheese, grated
* corn tortillas
* vegetable oil
* 1/4-1/3 cup finely chopped yellow onion
* Enchilada sauce, heated
* sour cream, optional
* guacamole, optional

Cheese Enchilada Recipe Instructions:

Heat the vegetable oil in a frying pan on medium heat.You will need some tongs and a plate or tray to assemble your enchiladas.Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.

The goal here is to make the tortillas soft and tender. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over.
The other option is to go ahead and keep cooking them in the oil until they become hard. These can be used as tostada shells if you like.
Back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute or two.

Add a handfull of the grated cheddar cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla.

Pick up the cheese enchilada with your fore fingers on the botton where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.With a little practice you will be a pro in no time at this.Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it! Sprinkle more cheddar cheese and onion on top in the desired amount. Now let taste this great cheese enchilada ....mmmm..!

"Hot is Better"

Fisr of all preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more. Remember, you want to make sure the cheese inside the enchilada is melted.....mmm nice !
Cheese enchilada recipes: chicken-cream-cheese-enchilada

Anasazi-Tofu Cheese Enchiladas

Anasazi-Tofu Cheese Enchiladas
A great cheese enchilada recipe to try !
Ingredients

• 1 cup anasazi beans slightly pureed*
• 1/2 cup rice, cooked
• 1/2 cup tofu drained
• 1/4 cup sweet bell pepper chopped
• 1/4 cup scallions, spring or green onions chopped
• 1 cup cheddar cheese grated
• 1 cup monterey jack cheese grated
• 10 ounces enchilada sauce
• 10 each corn tortillas

INSTRUCTIONS
Mix first five ingredients together. Add 2 tablespoons. enchilada sauce.
Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.
Place in greased 6 1/2 inch by 10 1/2 inch pan with the opening of the roll down.
Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.
* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings.
The cheese enchilada recipe of anasazi tofu is ready to serve,...enjoy it !
beef-cheese-enchilada-recipe

Cheesy Chili Enchiladas

Cheesy Chili Enchiladas

A great cheese enchilada recipe to try !
Ingredients

• 3 cups cheddar cheese, very old, sharp shredded
• 2 tablespoons flour, all-purpose
• 1/2 cup onion, chopped
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 16 ounces tomato sauce
• 16 ounces kidney beans, canned
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 dash red hot pepper sauce (eg. Tabasco)
• 12 each corn tortillas (6-inch)
• 1 x vegetable oil

INSTRUCTIONS

Toss together 2 1/2 cups cheese and flour.Saute onion in butter.
Remove from heat; stir in cheese mixture. Brown meat; drain.
Add tomato sauce, beans and seasonings; simmer 10 minute.
Dip each tortilla in hot oil to soften.
Place approximately 1/4 cup cheese mixture on each tortilla; roll up tightly.
Place seam side down in an 11 3/4 x 7 1/2 inch baking dish.
Cover with meat mixture.
Cover dish with aluminum foil; bake at 350 degrees F degrees, 20-25 minutes or until heated through.
Top with remaining cheese. The cheese enchilada recipe is ready to serve....nice !
sour-cream-cheese-enchiladas recipe

Cheese Enchiladas 3

Cheese Enchiladas 3

Ingredients

• 1 teaspoon ground cumin
• 1 package (2 oz.) ancho chiles
• 1 tablespoon vegetable oil
• 1 cup chopped white onions
• 1 tablespoon chopped garlic
• 1 tablespoon chopped serrano or jalapeno chile
• 1/2 teaspoon Mexican dried oregano
• 2 cans (14-oz. each) chicken broth
• 1/4 cup brewed coffee
• 1/2 teaspoon salt
• 1 tablespoon masa harina
• 8 soft corn tortillas, warmed
• 2 cups shredded Queso Blanco or Monterey Jack cheese
• 1/3 cup thinly sliced white onion, for garnish

INSTRUCTIONS
1. For the Red Chile Sauce, toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to a cup; set aside. Add ancho chiles to same skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to a large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
2. Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to a boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return Chile Sauce to Dutch oven and keep warm on low heat.
3. Heat oven to 350 degree F.
4. Wrap warm tortillas in foil. Spoon 1 cup warm Red Chile Sauce into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups Chile Sauce over enchiladas. Cover dish with foil and bake until cheese has melted and Chile Sauce is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately. The cheese enchilada recipe makes 4 servings.

/zucchinicheese-enchiladas

ZUCCHINI/CHEESE ENCHILADAS

ZUCCHINI/CHEESE ENCHILADAS ...a nice cheese enchilada recipe to try ! Great one !

INGREDIENTS

• 8 corn tortillas
• Olive oil
• 2 med. zucchini, sliced
• 1/4 c. onion, chopped
• 1 sm. can green chili
• 1 can whole pitted black olives
• 1/2 to 3/4 lb. Monterey Jack cheese
• Enchilada sauce (recipe follows for homemade sauce)

INSTRUCTIONS
Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.

ENCHILADA SAUCE:

• 1/2 c. onion, chopped
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 1/2 c. vegetable or chicken stock
• 1 c. tomato puree
• 2 tsp. chili powder add more if desired to suit taste
• 1 tsp. cumin
• Salt and pepper, to taste

INSTRUCTIONS
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water ...and the cheese enchilada recipe zucchini is ready to serve....enjoy it ! Nice !
sour-cream-cheese-enchiladas

ANDY'S MEAT AND CHEESE ENCHILADAS

ANDY'S MEAT AND CHEESE ENCHILADAS ...a nice cheese enchilada recipe to try...great !

INGREDIENTS

• 1 lb. ground beef
• 1/2 green pepper (chopped fine)
• 1/2 onion (chopped fine)
• 1 can enchilada sauce (El Paso, etc.)
• 1/2 - 3/4 lb. Muenster cheese (shredded)
• Flour tortillas (pkg. of 10) (or corn if you prefer)
• Oil

INSTRUCTIONS
Brown 1 pound ground beef. Add green pepper and onion. Heat enchilada sauce. Fry tortillas in hot oil (approximately 3-5 seconds only on each side). Should be soft when you remove. Drain on paper towels.

Spread warmed enchilada sauce on both sides of tortilla. Use a butter brush. Fill tortillas (across middle) with 1-2 tablespoons beef mixture and 1 tablespoon or so of cheese. Roll up. Place in
baking pan. Cover with shredded cheese. Bake 325 degrees, 20-25 minutes. Makes 10 enchiladas. The cheese enchilada recipe is ready to serve...enjoy !
Note: Freezes well. Make up to point of covering with cheese. Wrap in aluminum foil. When unfrozen just cover with cheese and bake 325 degrees for 20-25 minutes.
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VEGETABLE CHEESE ENCHILADAS

VEGETABLE CHEESE ENCHILADAS RECIPES

INGREDIENTS

• 1/2 c. chopped carrots
• 1/2 c. chopped onion
• 1 c. diced mushrooms
• 1/2 c. chopped zucchini
• 1 tbsp. butter
• 1 (1.62 oz.) pkg. enchilada sauce mix
• 1 (18 oz.) can tomato sauce
• 1 1/2 c. water
• 8 corn tortillas
• 8 oz. Jack cheese, sliced
• 1/4 c. Parmesan cheese
• 4 oz. shredded Cheddar cheese

INSTRUCTIONS
Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside.
Combine enchilada mix, tomato sauce and water in 1 1/2 quart glass bowl. Microwave on high 3-4 minutes until boiling. Spoon 1/2 sauce into 2 quart dish, dip tortillas in sauce. Place 1 ounce Jack cheese and 2 tablespoons vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8-10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes. The cheese enchilada recipe is ready...enjoy it ! Nice one !
sour-cream-cheese-enchiladas

CHILE AND CHEESE ENCHILADAS

CHILE AND CHEESE ENCHILADAS RECIPE

A nice cheese enchilada recipe to try !
INGREDIENTS

• 1 1/2 c. each sour cream and sm. curd cottage cheese
• 1 env. (1 oz.) instant onion soup
• 1 c. finely chopped green onion
• Salad oil
• 12 corn tortillas
• About 1 lg. can (7 oz.) green chiles, seeded and cut in 12 thick strips
• 1 lb. Jack cheese, shredded
• 1 can (10 oz.) enchilada sauce

INSTRUCTIONS
In a bowl combine sour cream, cottage cheese, onion soup and green onions; set aside.
In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain.

Spoon about 1/4 cup of the sour cream mixture down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.) Roll up and place side by side, seam down, in 9x13 baking pan.
Spoon remaining cream mix evenly over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 minutes until bubbly. Let stand 5-10 minutes. The cheese enchilada recipe is ready to serve....!
cheesy-chili-enchiladas.

CHICKEN ENCHILADAS WITH CREAM CHEESE

CHICKEN ENCHILADAS WITH CREAM CHEESE ...a nice cheese enchilada recipe to try !

INGREDIENTS

• 1 chopped onion
• 2 tbsp. vegetable oil
• 1 tsp. each chili powder, garlic powder & ground cumin
• 8 oz. cream cheese
• 6 c. shredded, cooked chicken (2 lbs.)
• 3/4 c. bottled salsa
• 8 oz. cheddar cheese, shredded 92 c.)
• 1/4 c. chopped black olives
• 16 corn tortillas
• 2 cans (14 oz.) enchilada sauce

INSTRUCTIONS
Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready.
In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.

Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes.

SPINACH AND CHEESE ENCHILADAS

SPINACH AND CHEESE ENCHILADAS RECIPE

Bake tortillas at 450 degrees for 5 minutes. Bake enchiladas at 450 degrees for 30 minutes.

INGREDIENTS

• 1 tbsp. olive oil
• 1 lg. onion, finely chopped
• 10 oz. frozen chopped spinach, thawed & drained
• 8 corn tortillas
• 1 (10 oz.) can mild enchilada sauce
• 1 c. cottage cheese
• 1 c. shredded Cheddar cheese
• 2 egg whites
• 1/2 tsp. salt
• Shredded Cheddar cheese & chopped chives, for topping (optional)

INSTRUCTIONS
Preheat oven to 450 degrees. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute.
Add spinach, cook, stirring, until mixture is dry. Set aside.
Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas. Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.

Combine cottage cheese, Cheddar, egg white and salt in medium bowl. Stir in spinach mixture. One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and cheese mixture. Cover tightly with aluminum foil. The cheese enchilada recipe is ready...enjoy it !

Easy Cheese Enchiladas

Easy Cheese Enchiladas Recipe...a nice cheese enchilada recipe to try ! Great one !

INGREDIENTS

* 4 corn tortillas (white or yellow makes no difference)
* 1 1/4 c. shredded cheese
* 3/4 c. enchilada sauce
* 1/2 cup chopped onion
* 1/2 tsp. chayene powder (chili powder)
* 1/4 c. black olives (shredded or chopped)
* canola oil (or vegetable oil) - just enough to make a very thin layer in the bottom of the pan

INSTRUCTIONS

1. Preheat the oven at 350 degrees.
2. Place the tortillas 1-2 at a time in a warm oiled pan just enough to soften the tortillas. DO NOT OVERCOOK
3. Place tortilla on a plate lined with paper towelsto obsorb excess oil.
4. Place tortillas onto a baking pan
5. place some cheese, onions, and cayene powder into the center of each tortilla.
6. Roll each tortilla individually.
7. Top each tortilla with enchilada sauce and olives.
8. Bake in oven for 5 minutes or until cheese is melted

The cheese enchilada recipe is ready to serve...hmmm..nice ! Enjoy it !

baked-chicken-cheese-enchiladas.

Beefy Three-Cheese Enchiladas Recipe

Beefy Three-Cheese Enchiladas Recipe..another amazing cheese enchilada recipe to try !

Ingredients:

* 3 pounds ground beef
* 2 Tablespoons garlic, pressed or minced
* 2 Tablespoons ground cumin
* 1 Tablespoon chili powder
* 48 ounces mild salsa or picante sauce (for use with beef mix)
* 1-1/2 pounds cream cheese, softened and cut into chunks
* 6 cups shredded Cheddar cheese
* 6 cups shredded Monterey Jack cheese
* 3 red or green peppers, finely chopped
* 36 (6-inch) tortillas
* 48 ounces mild salsa or picante sauce (for topping)
* 4-1/2 cups shredded cheddar or Monterey Jack cheese

Preparation:
Note: These instructions are for make-ahead freezer meals (6 meals of 6 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground
beef.
In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside.
Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving. The Cheese Enchilada recipe is ready to serve. Great taste ! Enjoy it !

enchiladas-suiza.

BEEF & CHEESE ENCHILADA

BEEF & CHEESE ENCHILADA .... another amazing cheese enchilada recipe to try ! Nice one !

INGREDIENTS

• 1 lb. ground beef
• 1 med. chopped onion
• 1/2 c. sour cream
• 1 c. grated cheddar cheese
• 8 lg. flour tortilla soft shells
• 1 lg. can enchilada sauce
• 1 tsp. salt
• 1/4 tsp. pepper

INSTRUCTIONS
Brown ground beef with onion, salt and pepper. Drain and set aside. Drizzle enchilada sauce in bottom of ungreased 9"x13" pan. Grate cheese. Add sour cream and cheese to ground beef.
Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup beef mixture. Roll and place seam down in pan. Pour remaining sauce over enchiladas. Bake at 350 degrees for 20 minutes.
This great cheese enchilada recipe is ready. ..garnish with lettuce, more cheese, onion, etc. A nice taste. Bon apetit !

enchiladas-suiza.

SOUR CREAM, COTTAGE CHEESE ENCHILADAS

SOUR CREAM, COTTAGE CHEESE ENCHILADAS...another great cheese enchilada recipes. !

INGREDIENTS

• 4 oz. whole green chilies
• 12 corn tortillas
• Salt & pepper
• 1/2 lb. sharp cheese, cut in 12 thin long slices
• 15 oz. enchilada sauce
• 1 c. sour cream
• 12 oz. cream style cottage cheese
• 1 lb. ground beef, browned & drained

INSTRUCTIONS
Drain chilies and cut into 12 strips. Combine sour cream and cottage cheese, salt and pepper to taste. Reserving half of sour cream mixture, spoon remainder into tortillas along with browned and drained ground beef. Top each with strip of chili and a strip of cheese. Roll up tortillas and place seam side down in dish.
Combine the reserved sour cream mixture with enchilada sauce. Pour over tortillas. Bake at 350 degrees for 25 minutes. The cheese enchilada recipe with sour cream is ready to serve with shredded lettuce, chopped onions and shredded cheese. Nice taste ! Enjoy it !

SOUR CREAM & CHEESE ENCHILADAS

SOUR CREAM & CHEESE ENCHILADAS...another nice cheese enchilada recipe to try !

INGREDIENTS

• 1 pt. sour cream
• 12 oz. shredded Jack cheese
• 4 oz. can diced green chilis
• 1 c. sliced black olives
• 1 doz. 8" flour tortillas
• 10-12 oz. can enchilada sauce
• 2 c. shredded Cheddar cheese

INSTRUCTIONS
Mix first 4 ingredients in a large bowl. Spread 1/2 cup of mixture in a line on each tortilla and roll up. Place in an 8 x 12 inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about 30 minutes until hot and bubbly.This nice cheese enchilada recipe is ready to serve. Enjoy the feast !

low-fat-cheese-enchilada-recipe.