Main dishes

VELVEETA Pepper Jack Enchiladas

photo by:

kraft

This recipe was SO EASY and SO TASTY!! I added some shredded cheese to the meat mixture, and I used real pepper jack rather than the Velveeta...and it was DELICIOUS. My...read more

posted by

edo0012

on 1/26/2011

time

prep:

15 min

total:

35 min

servings

total:

6 servings, two enchiladas each

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what you need

lb. lean ground beef

cup chopped onions (about 1 medium)

cups enchilada sauce, divided

oz. Pepper Jack VELVEETA®, cut into thin slices

corn tortillas (6 inch), softened (see Tip)

Make It

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.

Kraft Kitchens Tips

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.

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edo0012

posted:1/26/2011

This recipe was SO EASY and SO TASTY!! I added some shredded cheese to the meat mixture, and I used real pepper jack rather than the Velveeta...and it was DELICIOUS. My roommate devoured it! : )

EVEEner

posted:10/20/2010

loved it. the pepper jack cheese gave it a extra spicy but not to much just right. Great taste. Chef EVEEner

a cook

posted:4/6/2010

Love this! It's easy to make and sooo good. The cheese really makes the dish.

jekrisch

posted:1/7/2010

Yummy! And easy to make. Tasted like it came from a restraunt. It also presented well. Served with corn,black bean & rotel salad with italian dressing. It was a hit!

smaleita

posted:8/18/2009

Everybody loved these! Unfortunately I can't get the pepperjack Valveeta here so I used the Mexican kind instead, but it was still fantastic.

EmilyCarro

posted:7/25/2009

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.

EricksonE

posted:6/28/2009

These were great. I was worried that the recipe didn't call for taco seasoning but it didn't need it. They were wonderful and even my 5 year old liked them.

onehotfishy

posted:6/25/2009

Great dish here, added cumin and chipotle chile powder to meat and sprinkled cilantro in enchilada sauce for extra zip.

a cook

posted:6/24/2009

I made this last night and my husband and I loved it!! I did add taco seasoning to the meat and I also sprinkled a little mexican cheese on the top of the enchilada's before I put the pepper jack cheese on, it gave it a little more spice!!

farrahscreations

posted:6/19/2009

For some reason my tortillas were so mushy. And I agree the taco seasoning may have helped, but overall, I wasn't impressed and would not make this again.