Extra Cheesy Enchiladas
probably shouldn’t even post this recipe, because I probably should not encourage anyone to make something that is SO not good for you. But healthy-ness aside, these were delicious. Which I suppose I should have expected, with all of the full of fat ingredients involved. I am sure there are ways of making this a healthier way, but then they might not taste nearly as yummy.
Enjoy- at your own risk 🙂
- 1 lb hamburger
- 1 (32 ounce) package Velveeta cheese
- 2 cans Rotel Tomatoes (or similar brand)
- vegetable shortening
- 20 corn tortillas
- 6 -8 cups shredded mild cheddar cheese or 6 -8 cups shredded longhorn cheese
- 1 medium onion, chopped
- Brown the hamburger
- Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
- Cook over medium heat, stirring occasionally until thorughly melted and blended.
- Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
- Completely, but lightly cover both sides of one tortilla with shortening (Don’t be afraid to use your hands), then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
- Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool. (Listen to this step, these things are HOT when they come out!)
- Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
- Lightly cover the bottom of a 9 x 13 baking dish with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
- Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
- Place into the baking dish, seam side down to prevent the enchilada from unrolling.
- Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
- Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
- Bake at 350 for 20-30 minutes.
- Allow to cool for 5 minutes before serving.
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