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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cheese Enchiladas (Betty Crocker) Recipe

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This recipe for Cheese Enchiladas (Betty Crocker) is from LFCS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded Monterey Jack cheese (8-ounces)
1 cup shredded Cheddar cheese (4-ounces)
½ cup sour cream
2 tablespoons chopped fresh parsley
¼ teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
2/3 cup water
1 tablespoon chili powder
1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano leaves
¼ teaspoon ground cumin
2 whole green chilies, seeded and chopped, if desired
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
8 tortillas
Optional: Add shredded chicken (cooked in crock pot with jar of salsa) or seasoned ground beef.
Directions:
Directions:
1. Heat oven to 350
2. Mix cheeses, sour cream, parsley, pepper, and onion; set aside
3. Heat remaining ingredients except tortillas to boiling 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. (I normally double the ingredients for the sauce.)
4. Spoon sauce onto tortillas and spread around. Spoon about ¼ cup of cheese mixture onto each tortilla (add meat here); roll. Place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream, and chopped onion if desired.

 

 

 

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