Jacklyns Crazy Voo Doo Cheese Enchiladas Food

JACKLYN'S CRAZY VOO-DOO CHEESE ENCHILADAS

Steps:

• Pre-heat oven to 350°F.
• Combine cheddar and Asidero in a bowl, mix.
• Open the can of enchilada sauce and pour a small amount into a casserole dish to coat the bottom of it.
• Wet corn tortillas in a little sauce so rolling them is possible without breaking them.
• Fill corn tortillas one by one with plenty of cheese. I like to place the filled tortillas on the side where the two flaps curl so the weight of the filling holds them in place. Do this until your whole casserole dish is filled with enchiladas. If you have extra cheese you can sprinkle it over the dish.
• Pour the remaining sauce over the enchiladas -- open the second can and do the same -- the sauce is awesome.
• Bake for 20 min at 350.
• Garnish if desired -- I like onions he dosen't.
• Try not to divorce spouse over eating last enchilada.

CHEESE ENCHILADAS

Steps:

• Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
• Add salt, pepper, and onions and cook for another 5 minutes.
• Add green chilies and 1/2 lb grated cheese. Mix well.
• Spray 13x9x2" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
• Top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. Bake for 20 minutes at 350.

ULTIMATE CHEESY ENCHILADAS

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
• Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

DEBRA JO'S FAVORITE CHEESE ENCHILADAS

Steps:

• 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.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish (mine is 13x9, I think) 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, depending on your oven.
• Allow to cool for 5 minutes before serving.