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Serve with fresh fruit to round out the meal.
If tortillas are not pliable, microwave on HIGH 1 min. to avoid any cracks when filling.
Assemble enchiladas as directed. (Do not refrigerate.) Top with salsa mixture; cover. Bake 20 min. Top with cheese; bake, uncovered, 5 min. or until melted.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe twice...first using corn tortillas and the cooking cream. It is much better made with flour tortillas and without the cooking cream (substituting cream cheese & milk)and seaoning to your taste. I have tried 2 of the cooking creams...they taste terrible and really ruin whatever you are making.
I used half an 8 oz. package of cream cheese and flour tortillas instead of the cooking creme and corn tortillas because that is what I had on hand, and it was very good.