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Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 30 min. or until shells are heated through and cheese is melted.
Substitute 2 cups enchilada sauce for the combined tomato sauce and salsa, and/or saltine crackers for the RITZ Crackers.
* 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 sometimes use shredded chicken and we like the enchilada sauce. This is a family favorite. I never have left overs and everyone asks for more. Even the 2year old. Plus my grand kids who are 5 and 2 love to help stuff the shells.
I used the entire box of shells as directed, and filled the 13 x 9 pan with as much as possible, but still had quite a few shells left. It's a good make ahead dish. The cilantro really adds a lot. Would like a good recommendation for a side dish/salad.
I think I may do a few things different next time.