Ingredients
-
24
-
2
-
2
-
2
-
1
-
2
-
2
-
2
-
1/2
-
1
-
-
-
-
-
Directions
Cheese Enchiladas for Oamc, I needed something to use up some extra cheese and tomato sauce after a long day of cooking These can be made up and thrown in the freezer for a future meal , I’ll try to reduce the fat by using one kind of cheese and subbing some shredded chicken , Excellent! I did make a few modifications – used small taco sized flour tortillas (I don’t like corn ones), I didn’t use the onion (DS doesn’t like), and used garlic powder instead of cloves since I discovered my garlic wasn’t good I also didn’t measure my filling but only got 13 tortillas filled This is fine though since there’s just DH, me, and 18 month old DS, so splitting it into 2 casseroles is still fine Will definitely make again, thanks!
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Steps
|
1
Done
|
Mix 2 Cups Cheddar, 2 Cups Monterey Jack Cheese, Sour Cream, Onion and Garlic. Spoon About 1/2 Cup Cheese Mixture Down Center of Each Tortilla. Roll Up; Place Seam Sides Down in Ungreased Oblong Baking Dish, 12 X 7 1/2 X 2". |
|
2
Done
|
Mix Tomato Sauce, Chilies and Cumin. Spoon Tomato Mixture Lengthwise Down Center of Each Enchilada. Sprinkle 1 Cup Cheese Over Tomato Mixture. |
|
3
Done
|
Freeze. |
|
4
Done
|
to Cook: Thaw Then Bake at 350f Uncovered Until Cheese Is Melted and Filling Is Bubbly, About 20 Minutes. |
