Best 5 Easy Cheesy Velveeta Enchiladas Recipes
Calling all cheese lovers! Get ready to indulge in the ultimate comfort food experience with our guide to making the most delectable "Easy Cheesy Velveeta Enchiladas." Say goodbye to bland and boring meals and embrace the richness and flavor of this Tex-Mex classic. With just a few simple steps, you'll be enjoying a mouthwatering dish that is sure to satisfy your cravings and leave you yearning for more. So, gather your ingredients, crank up your oven, and prepare to embark on a culinary journey that will transport your taste buds to cheesy heaven.
Let's cook with our recipes!
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
EASY ENCHILADAS
Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.
Provided by tanyap
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
CHEESY CHICKEN ENCHILADAS RECIPE
Savor the flavor of this delicious Cheesy Chicken Enchiladas Recipe! All it takes is seven ingredients to turn out a five-star family favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
- Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
- Bake 20 min. or until heated through. Top with remaining salsa.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1180 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 6 g, Protein 32 g
EASY CHEESY VELVEETA ENCHILADAS
I love enchiladas, but making them with shredded cheese is so messy I avoided them. Then I realized a Mexican restaurant I loved made their enchiladas from a cheese that tasted like Velveeta. I was inspired. My family loves these and I have to make a LOT when I make them. If you don't like Velveeta, you probably won't like them, though. Not everyone will like my method of softening the tortillas, either, but use your own method if you don't. This makes a lot of sauce to use on top, you may not choose to use it all.
Provided by JohnsCutie
Categories Cheese
Time 40m
Yield 16 enchiladas, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray a baking dish with cooking spray fairly heavily.
- Chop the onion, can be however you like it from minced to rough chopped.
- Cut the Velveeta into one ounce portions.
- Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
- Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
- Place the tortillas, seam side down, in the baking dish.
- Mix the can of chile and the can of soup together and pour over the enchiladas.
- Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
- Let cool a few minutes before serving.
Nutrition Facts : Calories 556.6, Fat 17.6, SaturatedFat 9.4, Cholesterol 63, Sodium 2257.3, Carbohydrate 66.9, Fiber 7.8, Sugar 13.1, Protein 35.3
Tips:
- To make the enchiladas ahead of time, assemble them and cover them with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed.
- If you don't have Velveeta cheese, you can substitute another type of melting cheese, such as cheddar or Monterey Jack.
- To make the enchiladas spicier, add a chopped jalapeño pepper to the filling.
- For a vegetarian version of the enchiladas, omit the ground beef and add black beans or pinto beans to the filling.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
Conclusion:
Cheesy Velveeta Enchiladas are a delicious and easy-to-make meal that the whole family will love. With a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for a weeknight dinner or a casual party. So next time you're looking for a quick and tasty recipe, give these enchiladas a try. You won't be disappointed!
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