Best 4 Velveeta Enchiladas Recipes
Feast your taste buds on the irresistible Velveeta enchiladas, a delightful fusion of Mexican and American flavors. This dish combines the creamy, cheesy goodness of Velveeta cheese with the vibrant spices of traditional enchiladas. Whether you prefer chicken, beef, or a vegetarian filling, these enchiladas offer a versatile and customizable culinary experience. Each recipe features a unique blend of ingredients, ensuring that every bite is bursting with flavor. Discover the perfect balance of richness, spice, and cheesy indulgence in these Velveeta enchiladas, guaranteed to tantalize your palate and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
VELVEETA ENCHILADAS
Of all things, a neighbor brought this dish to our home after my dad's memorial service in 1981. We loved it so much, I told her when we'd finished it that she could only get her dish back if she'd share the recipe! I've made it so often since then, I no longer need the recipe card she so kindly provided. This is my updated...
Provided by Lynda Williams
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 9
Steps:
- 1. Chop onion as coarsely or finely as you like and set aside.
- 2. Cut Velveeta into cubes and set aside.
- 3. Dump the shredded cheese onto a plate and set aside.
- 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
- 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
- 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
- 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
- 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
- 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
- 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.
VELVEETA® JALAPEñO ENCHILADAS
These enchiladas are both easy to make and creamy, thanks to the Queso Blanco VELVEETA.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large nonstick skillet; drain. Return meat mixture to skillet. Stir in 1/2 cup enchilada sauce and half of the VELVEETA.
- Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in baking dish; top with remaining VELVEETA, peppers and remaining enchilada sauce.
- Bake 30 min. or until enchiladas are heated through and VELVEETA is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
VELVEETA CHICKEN QUESO BLANCO ENCHILADAS
Steps:
- Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
- Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
- Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Choose the right Velveeta cheese for your enchiladas. Original Velveeta is the most commonly used type, but you can also use Mexican Velveeta or Velveeta Sharp Cheddar for a more flavorful dish.
- Shred your own cheese for the best results. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
- Don't overcook the enchiladas. The Velveeta cheese should be melted and gooey, but not browned.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or Pico de gallo.
Conclusion:
Velveeta enchiladas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken or beef. With a few simple ingredients, you can create a delicious and satisfying meal that your whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
