Comida Kraft
Recipe Box

VELVEETA Jalapeno Enchiladas

Prep Time
15
min.
Total Time
35
min.
Servings

6 servings, two enchiladas each

These easy-to-make enchiladas are both kicked-up and creamy, thanks to Jalapeno VELVEETA cut into thin, easy-to-melt slices.

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What You Need

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Make It

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  • Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
  • Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.
  • Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

Servings

  • 6 servings, two enchiladas each

Nutritional Information

Serving Size 6 servings, two enchiladas each
AMOUNT PER SERVING
Calories 380
Total fat 15g
Saturated fat 6g
Cholesterol 70mg
Sodium 1130mg
Carbohydrate 39g
Dietary fiber 4g
Sugars 5g
Protein 23g
% Daily Value
Vitamin A 45 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from My family loves this recipe. My family loves this recipe. We sometimes will substitute cheddar cheese for the Velveeta if we are not looking for a spicy dish, but want this great flavor! I softened my corn tortillas in the warmed enchilada sauce...I don't recommend this for the faint of heart - it makes a mess! I use lots of wax paper. This required me to double the amount of enchilada sauce I used as well.
Date published: 2007-01-30
Rated 5 out of 5 by from my housband loved this dish and he is a mexican man who love's hot food, i used salt, pepper,... my housband loved this dish and he is a mexican man who love's hot food, i used salt, pepper, oregano, dryed celantro, garlic powder in the meat untill cooked and green onion, i also added diced tomato and some kraft mexican mix chesse for flavor, and extra sauce and on top of pepper jack chesse more mexican mix chesse you'll love it too...
Date published: 2007-04-14
Rated 5 out of 5 by from My husband loved this recipe and said, "This is restaurant quality! My husband loved this recipe and said, "This is restaurant quality!" He loved the spicy pepper jack cheese. I think I might add taco seasoning to the beef before adding the enchilada sauce next time. I also think it needed some toppings like sour cream, lettuce, chopped tomato or additional taco sauce. Very easy to make and great tasting!
Date published: 2006-09-16
Rated 5 out of 5 by from Perfect! Perfect! This was very delicious. The things I did different to the recipe was added about 2 TBS of taco seasoning and a sprinkle of cumin to the meat mixture. The corn tortillas (although moistened) still tore when folding. Everything still came out very tasty. I will make this again the same way.
Date published: 2009-07-25
Rated 5 out of 5 by from This recipe was awesome. This recipe was awesome. I did alter it some though. I added a can of green chiles, and put pepper and chili powder in the meat mixture. Then after cooked we put lettuce, tomato on top and then drizzled with a little ranch. It was AWESOME!!! Would probably taste good with sour cream as well.
Date published: 2007-04-19
Rated 4 out of 5 by from Loved this recipe, though I added minced garlic, chopped onion, 1 can green chiles & a packet of... Loved this recipe, though I added minced garlic, chopped onion, 1 can green chiles & a packet of taco seasoning to the beef instead of enchilada sauce. Also used fat free flour tortillas instead of corn. I served with fresh pico de gallo, shredded lettuce and some sour cream. Very good.
Date published: 2007-05-01
Rated 5 out of 5 by from I LOVE this recipe! I LOVE this recipe! It's sooo easy to make (especially the bean version) and IF there are leftovers, they are just as good reheated the next day. Helpful Hint: If you can't find the 6 oz. Velveta cheese, look for the presliced Kraft Pepper Jack cheese - it's even easier!
Date published: 2006-10-01
Rated 5 out of 5 by from I made this recipe with chicken and used regular pepper jack cheese slices. I made this recipe with chicken and used regular pepper jack cheese slices. As soon as it came out of the oven they were gone. This is an absolute favorite and my son keeps asking when im gonna make them again! This recipe will be made a lot. Very Yummy!
Date published: 2009-06-16
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