Debra Jo's Favorite Cheese Enchiladas

From: Onebolf

On Oct 12, 2009

1 star to 5 star - Me and my family would rate it 20 STARS! This went over like crazy in my house and will replace any other cheese enchilada recipe that I have in my recipe box. I did use 8 cups of cheese (1/2 mild & 1/2 colby) and all I had on hand was the Mexican mild velvetta. Also, just on my own personal preference, I added a little bit of evaporated milk (1/8 - 1/4 can of the small can) in the velvetta sauce just to cut down on the velvetta taste. Other than that I followed to a "T". I might have to make these every week, they were that good!

From: Rose is Rose

On Aug 21, 2009

These are fantastic! Who cares about a little thing like clogged arteries???? They were even better warmed up the next day. The only thing I'm not sure I liked (strictly personal preference) was the meat in the sauce. Next time, I might roll the meat up with the cheese and just have the cheese sauce on top. I may try it meatless as well. And, yes, I DID have to slap some hands away from the Velveeta meat sauce too! For the shredded cheese, I used a Mexican 4-cheese blend that I buy at Costco. Per Susie's suggestion, I also warmed the tortillas in the microwave. Mark, thanks for a wonderful recipe!!

From: Susie in Texas

On Jan 11, 2003

Okay, I'm a born and bred Texan too, and this is the best tex-mex enchilada recipe I have ever run across! So easy and delicious! My contribution to cut back on the fat content of this recipe is that I NEVER heat tortillas in oil or shorteneing. I learned a little trick years ago and it works fine for us, can't even tell the difference. Take a clean dish towel and get it wet. Wring out the excess water. Wrap 10 tortillas (at a time) in the towel and microwave them on high for about a minute. Cool slightly, then open the towel and fill, wrap and roll each tortilla as you normally would. Lay seam side down in pan. We never miss that oil.

From: MizzNezz

On Mar 30, 2002

It's the best cheese enchilada recipe I've ever come across. I cut it down to 5 servings, and after looking at the nutrition facts, I cut the velveeta to 12oz and used only 2 cups cheddar. I put a VERY light film of shortning on the tortillas. After all was prepared it went into an 11x7 pan and baked the recommended time. I know if these are made as the recipe states they would be better, but they were really good this way too. I will keep this recipe handy. Thanks Mark!!