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....!
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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 !

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