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    Cheese Enchiladas

    List of Ingredients




    12 corn tortillas

    16 ounces cheddar or colby jack cheese

    1 large jar Queso sauce/dip or

    1 can cheddar cheese soup + 8 ounces grated

    cheddar/colby jack + one can milk or

    one small block Velveeta

    Recipe



    Soften tortillas by frying quickly in hot oil and draining on paper
    towels. If using cheddar soup to make sauce, add soup, milk,
    and cheese + chopped chili peppers and/or jalapenos to taste.
    Cook and stir till soup is dissolved and cheese melted. Roll up
    grated cheese in softened corn tortillas, place in large baking
    dish. Cover with queso or cubed Velveeta or cheese soup mix.
    Bake at 375 until melted and bubbly.

 

 

 

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