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VELVEETA Jalapeno Enchiladas

VELVEETA Jalapeno Enchiladas recipe
photo by:kraft
These easy-to-make enchiladas are both kicked-up and creamy, thanks to Jalapeno VELVEETA cut into thin, easy-to-melt slices.
time
prep:
15 min
total:
35 min
servings
total:
6 servings, two enchiladas each
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posted:
10/11/2007
Would have to spice the meat alittle more. The cheese was good but seemed to overrun the taste. Would make it again but throw in more "mexican" flavoring.
posted:
10/11/2007
After reading the other reviews, this recipe was a dissapointment. Not much flavor other than spicy. Probably would not make again without tweeking it. Have to agree with the comment that tacos are easier and tastier.
posted:
10/7/2007
Its easier & tastier just to make tacos!!
posted:
9/29/2007
This recipe was very easy and turned out great. Next time I am going to try chicken instead of the beef.
posted:
9/28/2007
I loved this! I substituted the pepperjack velveeta with mexican blend velveeta, and it was delicious. I loved it as leftovers as well!
posted:
9/26/2007
loved it
posted:
9/23/2007
I love the pepper jack cheese on top!!! It really makes the recipe. Next time, I will definitely add black beans and corn to add flavor.
posted:
8/27/2007
We loved this dish! I varied from the recipe a bit. I used flour tortillas instead of the corn and added green chiles to the meat after draining.
posted:
8/26/2007
This was such a good change of pace for a friday night dinner!! Loved the pepper jack w/ the enchiladas...will definitely use again but will not need to season the beef as much b/c the enchilada and veleeta sauce produce quite enough flavor!
posted:
8/26/2007
Very good and easy to make. Very flavorful. I added corn & olives instead of onions into the tortilla with the meat. I used colby/jack cheese instead of velveeta.
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