Any good enchilada recipes? I need exact measurements and cooking times, etc!?!
Answers:
Savory Halibut Enchiladas --
INGREDIENTS
2 pounds skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt and ground black pepper to taste
1 bunch green onions, chopped
1 green bell pepper, finely chopped
1/4 cup coarsely chopped fresh cilantro
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (10 ounce) cans enchilada sauce
8 flour tortillas
1 cup shredded Cheddar cheese
2 avocados - peeled, pitted, and sliced
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes!. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl!. Gently fold the halibut into the mixture!.
Prepare a 9x13 baking dish with cooking spray!. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish!.
Pour 1 can of enchilada sauce into a bowl!. Dip the tortillas, one at a time, into the sauce to lightly coat!. Spoon the halibut in equal portions into the center of each tortilla!. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish!. Pour the remaining enchilada sauce over top of the enchiladas!. Sprinkle with 1 cup Cheddar cheese!. Cover the dish with aluminum foil
Bake in preheated oven for 45 minutes!. Top with avocado slices to serve!.
**************************************!.!.!.
Chicken Enchiladas -- white
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10!.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a large baking dish!.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes)!. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream!. Mix well!. Reserve 3/4 of this sauce and set aside!. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese!. Stir together!.
Fill each flour tortilla with the chicken mixture and roll up!. Place seam side down in the prepared baking dish!.
In a small bowl combine the reserved 3/4 of the sauce with the milk!. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese!. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly!.
**************************************!.!.!.
Chicken Enchiladas -- red sauce
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear!. Drain excess fat!. Cube the chicken and return it to the skillet!. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper!. Heat until cheese melts!. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic!.
Roll even amounts of the mixture in the tortillas!. Arrange in a 9x13 inch baking dish!. Cover with taco sauce and 3/4 cup Cheddar cheese!. Bake uncovered in the preheated oven 20 minutes!. Cool 10 minutes before serving!.
**************************************!.!.!.
Beef Enchiladas --
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1!.5 ounce) package dry enchilada sauce mix
10 (10 inch) corn tortillas
2 cups shredded Cheddar cheese
1 (2!.25 ounce) can sliced black olives, drained
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender!.
Prepare the enchilada sauce according to package directions!. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish!.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese!. Then tightly roll the tortillas and place seam side down in the baking dish!.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives!.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted!.
**************************************!.!.!.
Apple Enchiladas --
INGREDIENTS
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 2 quart baking dish!.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla!. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish!.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water!. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes!. Pour sauce over enchiladas and let stand 30 minutes!.
Bake in preheated oven 20 minutes, or until golden!.
**************************************!.!.!.
Shredded Beef Enchiladas --
INGREDIENTS
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
DIRECTIONS
Place roast in a large saucepan that has a tight-fitting lid!. Pour in water, cover, and simmer on low for 30 minutes!. Increase heat to medium/high, and brown the roast on all sides!. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin!. Cover tightly and reduce heat to low!. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up!. Shred the beef, using 2 forks or your fingers!. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature!.
In a large skillet, saute the onion until just soft, not browned!. Mix in flour and green chilies!. Stir constantly for 2 minutes to cook the flour taste out!. Stir in sour cream and 2 cups of Monterey Jack cheese!. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed!. Set aside and let cool!.
In a large heavy skillet, heat the olive oil!. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side!. Drain on paper towels!.
Preheat oven to 375 degrees F (190 degrees C)!. Spread 4 tablespoons of sour cream mixture down the center of the tortilla!. Top with about the same amount of beef!. Roll up and place seam side down in one or two 8x11 inch baking dish!. Repeat for each tortilla!. Continue until you are out of the filling!. Sprinkle with remaining Monterey Jack cheese!.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling!.Www@FoodAQ@Com
INGREDIENTS
2 pounds skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt and ground black pepper to taste
1 bunch green onions, chopped
1 green bell pepper, finely chopped
1/4 cup coarsely chopped fresh cilantro
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (10 ounce) cans enchilada sauce
8 flour tortillas
1 cup shredded Cheddar cheese
2 avocados - peeled, pitted, and sliced
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes!. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl!. Gently fold the halibut into the mixture!.
Prepare a 9x13 baking dish with cooking spray!. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish!.
Pour 1 can of enchilada sauce into a bowl!. Dip the tortillas, one at a time, into the sauce to lightly coat!. Spoon the halibut in equal portions into the center of each tortilla!. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish!. Pour the remaining enchilada sauce over top of the enchiladas!. Sprinkle with 1 cup Cheddar cheese!. Cover the dish with aluminum foil
Bake in preheated oven for 45 minutes!. Top with avocado slices to serve!.
**************************************!.!.!.
Chicken Enchiladas -- white
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10!.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a large baking dish!.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes)!. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream!. Mix well!. Reserve 3/4 of this sauce and set aside!. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese!. Stir together!.
Fill each flour tortilla with the chicken mixture and roll up!. Place seam side down in the prepared baking dish!.
In a small bowl combine the reserved 3/4 of the sauce with the milk!. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese!. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly!.
**************************************!.!.!.
Chicken Enchiladas -- red sauce
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear!. Drain excess fat!. Cube the chicken and return it to the skillet!. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper!. Heat until cheese melts!. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic!.
Roll even amounts of the mixture in the tortillas!. Arrange in a 9x13 inch baking dish!. Cover with taco sauce and 3/4 cup Cheddar cheese!. Bake uncovered in the preheated oven 20 minutes!. Cool 10 minutes before serving!.
**************************************!.!.!.
Beef Enchiladas --
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1!.5 ounce) package dry enchilada sauce mix
10 (10 inch) corn tortillas
2 cups shredded Cheddar cheese
1 (2!.25 ounce) can sliced black olives, drained
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender!.
Prepare the enchilada sauce according to package directions!. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish!.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese!. Then tightly roll the tortillas and place seam side down in the baking dish!.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives!.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted!.
**************************************!.!.!.
Apple Enchiladas --
INGREDIENTS
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 2 quart baking dish!.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla!. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish!.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water!. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes!. Pour sauce over enchiladas and let stand 30 minutes!.
Bake in preheated oven 20 minutes, or until golden!.
**************************************!.!.!.
Shredded Beef Enchiladas --
INGREDIENTS
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
DIRECTIONS
Place roast in a large saucepan that has a tight-fitting lid!. Pour in water, cover, and simmer on low for 30 minutes!. Increase heat to medium/high, and brown the roast on all sides!. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin!. Cover tightly and reduce heat to low!. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up!. Shred the beef, using 2 forks or your fingers!. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature!.
In a large skillet, saute the onion until just soft, not browned!. Mix in flour and green chilies!. Stir constantly for 2 minutes to cook the flour taste out!. Stir in sour cream and 2 cups of Monterey Jack cheese!. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed!. Set aside and let cool!.
In a large heavy skillet, heat the olive oil!. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side!. Drain on paper towels!.
Preheat oven to 375 degrees F (190 degrees C)!. Spread 4 tablespoons of sour cream mixture down the center of the tortilla!. Top with about the same amount of beef!. Roll up and place seam side down in one or two 8x11 inch baking dish!. Repeat for each tortilla!. Continue until you are out of the filling!. Sprinkle with remaining Monterey Jack cheese!.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling!.Www@FoodAQ@Com
really good authentic recipes for enchiladas do not have any exact recipes, measurements etc!.
Dip tortilla in simmering enchilada sauce, lay on plate, put 1/4 cup browned ground beef on that, top with a handfull of onion, then a heaping handfull of grated cheese, and put another tortilla on top of that with more beef and onion and cheese!. Heat for 1 minute on high in microwave, top with 2 fried eggs over medium, and more enchilada sauce!. sprinkle salad around edges of plate!.Www@FoodAQ@Com
Dip tortilla in simmering enchilada sauce, lay on plate, put 1/4 cup browned ground beef on that, top with a handfull of onion, then a heaping handfull of grated cheese, and put another tortilla on top of that with more beef and onion and cheese!. Heat for 1 minute on high in microwave, top with 2 fried eggs over medium, and more enchilada sauce!. sprinkle salad around edges of plate!.Www@FoodAQ@Com
Green Chili Enchilada
1 lb!. ground beef
1/2 to 1 cup chopped onion (to suit your taste)
1/2 lb!. shredded cheddar cheese
1 pkg!. corn tortillas
1/2 cup oil
Toothpicks
9 x 13 baking pan
2 skillets
Paper towels
1/4 cup butter or margarine
14 cup flour
2 cups milk
6 oz!. can chopped green chilies
1/2 lb!. cubed processed cheese
2 quart saucepan
Enchiladas
Step1!. Brown ground meat and chopped onion in skillet, add cheddar cheese and blend to melt the cheese!.
Step2!. Drain grease from hamburger, leave meat mixture in pan and set aside!.
Step3!. Heat oil in skillet until hot and dip tortillas in hot oil, cooking about one minute or less on each side!. There must be enough oil in the skillet for the tortillas to float freely in the oil!.
Step4!. Drain tortilla on paper towel before filling with beef mixture!.
Step5!. Place a tortilla in the baking pan and fill with a heaping spoonful of beef mixture!.
Step6!. Fold each side of tortilla over the meat and secure with a toothpick!.
Step7!. Repeat process until baking pan is filled with enchiladas!.
Green Chili Sauce
Step1!. Melt butter or margarine in a saucepan and reduce heat to low!.
Step2!. Add flour and stir until smooth!.
Step3!. Pour milk slowly into saucepan while continually stirring to prevent the flour and butter mixture from clumping!.
Step4!. Increase heat to medium high and bring milk to a simmer, stirring constantly till sauce thickens!.
Step5!. Open the can of green chilies and mix into the sauce!.
Step6!. Cube 1/2 lb!. processed cheese and slowly add to the sauce while stirring constantly!.
Step7!. Cook sauce over low heat and continue to stir until all cheese melts!.
Step8!. Pour green chili sauce over enchiladas!.
Step9!. Bake uncovered in preheated 350-degree oven for 20 minutes until cheese sauce begins to brown slightly on top!.
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corn tortillas
shredded cheddar cheese
enchilada sauce (the red kind)
ground beef (2 lbs)
black olives (optional)
Step1!. Preheat oven to 400 degrees Farenheit!.
Step2!. Brown ground beef in a medium skillet!.
Step3!. Mix taco seasoning into ground beef!.
Step4!. Pour enchilada sauce into a medium size bowl!.
Step5!. Dip tortilla into a bowl and place into 9X12 baking pan creating a single bottom layer!.
Step6!. Spread a thin layer of ground beef over the tortillas
Step7!. Spread a layer of cheddar cheese over ground beef!.
Step8!. Repeat steps 5, 6, and 7 until baking dish is full!.
Step9!. If desired chop up black olives and sprinkle over the top layer!.
Step10!. Place in oven and let bake for 20 minutes!.
Step11!. Enjoy!
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turkey enchilada
1!.5 pounds lean ground turkey
2 cups chredded reduced fat jack cheese
1/2 cup chopped onion
12 corn tortillas (6- inches wide)
1 (29 oz!.) can red enchilada sauce
1 tbsp minced garlic
2 tbsp minced fresh oregano
1/2 tbsp ground cumin
chopped fresh cilantro
salt & pepper
splash olive oil
Step1!. In a 5-6 qt!. pan over high heat, stir turkey, onion, garlic, oregano, and cumin in olive oil until turkey is crumbly and no longer pink, about 4 min!. Stir in 1 cup enchilada sauce!. Add salt to taste!. Remove from heat!.
Step2!. Meanwhile, cut tortillas in half!. Arrange a fourth of the halves evenly over the bottom or a shallow 3-qt!. casserole dish, overlapping to fit and cover the entire bottom!.
Step3!. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture (from the stove, with onion, garlic, oregano and cumin)!. Add a fourth of the remaining enchilada sauce to the top of this layer, and spread all the ingredients evenly so the tortillas are completely and evenly covered!.
Step4!. Repeat this step for two more layers (tortillas first, cheese, turkey mixture, and sauce!. Top the dish with a final layer of tortillas, sauce and cheese!.
Step5!. Bake at 425 degrees (regular or convection oven) until cheese is melted and casserole is cooked through and hot in the center (about 18-20 minutes)!.
Step6!. Sprinkle the top with chopped cilantro and enjoy!
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Very Creamy Beef Enchilada
1 lb ground beef
1 Campbell's 10 3/4oz can reduced fat cream of mushroom soup
1 Campbell's 10 3/4 oz can reduced fat cream of chicken soup
1 can mild red enchilada sauce
1 can mild diced green chiles
1 cup mild to medium salsa
1 cup Kraft 2% cheddar cheese, shredded
Step1!. Place ground beef in medium skillet or pan!. Turn on the stove to medium!. Brown the ground beef!. Drain any fat if necessary!.
Step2!. While meat is browning, take a 9x13 inch pan out!. Cover the bottom of the 9x13 inch pan with 1 layer or corn tortillas!.
Step3!. After the meat is browned and drained, start opening cans! In a large mixing bowl add one can cream of mushroom soup, one can cream of chicken soup, one can red enchilada sauce, one can green chiles, and one cup mild or medium salsa!. Add the one pound of cooked, browned ground beef!. Stir until mixed well!.
Step4!. Spoon half of the meat/soup mixture and pour over the corn tortillas!. Top with 1/2 cup shredded cheddar cheese!. Place another layer of corn tortillas over the cheddar cheese!. Pour remaining meat/soup mixture over the second layer of corn tortillas!. Top with remaining cheese!.
Step5!. Place in the oven for 20 minutes at 350 degrees or you can microwave it for approximately 10 minutes on high power!. Make sure the cheese is melted and the mixture is bubbly!.
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Vegan Enchiladas
Two 28-oz cans crushed tomatoes
Two 7-oz cans diced green chilies
3 cloves minced garlic
1 tbsp!. cilantro, minced
? to 1 tsp!. cayenne pepper
2 tsp!. salt
? cup canola oil or extra light virgin olive oil
? onion
1 green pepper
1 red pepper
? tsp!. pepper
1 cup vegan ground soy meat
One 16-oz can vegeterian refried beans
? of 6-oz can black olives, sliced
20 yellow corn tortillas
4 to 5 tbsp!. oil
Two 16-oz packages vegan cheese, sliced (optional)
Step1!. For enchilada sauce, puree crushed tomatoes, green chilies, 2 cloves minced garlic, cilantro, cayenne pepper and 1 tsp!. salt in food processor!.
Step2!. Saute 1 clove minced garlic in 2 tbsp!. oil until garlic is light golden brown!. Immediately add onion, green pepper, red pepper, 1 tsp salt and pepper!. Cook until red pepper is tender and the onion is translucent!. Set aside!.
Step3!. In a separate pan, brown vegan ground soy meat in 2 tbsp!. oil!. Turn off heat and add refried beans and olives!. Mix well until all the ingredients are evenly distributed!. Set aside!.
Step4!. In another pan, heat remaining oil on medium-high!. Once hot, use a spatula or large fork to submerge one corn tortilla in the oil for 10 to 15 seconds!. Flip tortilla over and heat another 10 to 15 seconds!.
Step5!. In greased 9 x 12 inch casserole dish, assemble your vegan enchilada!. In the center of the tortilla, add 2 tsp!. of bean and soy meat mixture, then 2 tsp!. of the pepper mixture!. Add one slice vegan cheese and top with 2 tsp!. enchilada sauce!. Carefully close the tortilla by folding outer edges over the top of your filling!. Flip the enchilada over so that the edges cannot pop back up!.
Step6!. Repeat Steps Four and Five for all 20 tortillas or until the fillings are gone!.
Step7!. Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese!. Cover vegan enchiladas with foil and bake at 400 degrees until done, usually about 1 hour!.
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Chicken Enchiladas
1 lb of Precooked Chicken Breast-precut
1 cup of sour cream
1 red pepper, chopped
1 small can of green chiles
1 can of Red Enchilada Sauce
Taco Shells
1 bag of shredded Mexican cheese
Step1!. Preheat your oven to 350 degrees!. Spray nonstick spray in your glass casserole dish!.
Step2!. Add your chicken in your food processor along with the red pepper!. Process it until it is finely chopped!. Pour the chicken and red pepper mixture into your mixing bowl!.
Step3!. Open your can of green chilies!. Add them to the mixing bowl!. Then spoon in your cup of sour cream!.
Step4!. Mix all of the ingredients together completely!. Then add about a half-cup of your shredded cheese, and stir it into the mixture too!.
Step5!. Open your bag of tortilla shells!. Then open your can of red enchilada sauce!. Lay one of your tortilla shells flat, and take a spoonful of red sauce and spread it in the middle of your tortilla shell!. Then spoon in some of the chicken mixture from the bowl on your tortilla as well!. Roll your tortilla up enchilada style and place in your casserole dish!.
Step6!. Repeat step 5 until you have filled your casserole dish!. The casserole dish usually holds about 6 to 8 enchiladas!. Take the remaining red sauce and pour over the top of the enchiladas!. Spring some cheese on top of the sauce!. For added flavor, you can add some chopped green pepper too!.
Step7!. Cover the top with aluminum foil!. Place in your oven and let them bake for 40 to 45 minutes!. Enchiladas are finished when all of the cheese has been melted and the shells are a very light brown!. Take caution when taking out your enchiladas and removing the aluminum foil!. Contents will be very hot!Www@FoodAQ@Com
1 lb!. ground beef
1/2 to 1 cup chopped onion (to suit your taste)
1/2 lb!. shredded cheddar cheese
1 pkg!. corn tortillas
1/2 cup oil
Toothpicks
9 x 13 baking pan
2 skillets
Paper towels
1/4 cup butter or margarine
14 cup flour
2 cups milk
6 oz!. can chopped green chilies
1/2 lb!. cubed processed cheese
2 quart saucepan
Enchiladas
Step1!. Brown ground meat and chopped onion in skillet, add cheddar cheese and blend to melt the cheese!.
Step2!. Drain grease from hamburger, leave meat mixture in pan and set aside!.
Step3!. Heat oil in skillet until hot and dip tortillas in hot oil, cooking about one minute or less on each side!. There must be enough oil in the skillet for the tortillas to float freely in the oil!.
Step4!. Drain tortilla on paper towel before filling with beef mixture!.
Step5!. Place a tortilla in the baking pan and fill with a heaping spoonful of beef mixture!.
Step6!. Fold each side of tortilla over the meat and secure with a toothpick!.
Step7!. Repeat process until baking pan is filled with enchiladas!.
Green Chili Sauce
Step1!. Melt butter or margarine in a saucepan and reduce heat to low!.
Step2!. Add flour and stir until smooth!.
Step3!. Pour milk slowly into saucepan while continually stirring to prevent the flour and butter mixture from clumping!.
Step4!. Increase heat to medium high and bring milk to a simmer, stirring constantly till sauce thickens!.
Step5!. Open the can of green chilies and mix into the sauce!.
Step6!. Cube 1/2 lb!. processed cheese and slowly add to the sauce while stirring constantly!.
Step7!. Cook sauce over low heat and continue to stir until all cheese melts!.
Step8!. Pour green chili sauce over enchiladas!.
Step9!. Bake uncovered in preheated 350-degree oven for 20 minutes until cheese sauce begins to brown slightly on top!.
====
corn tortillas
shredded cheddar cheese
enchilada sauce (the red kind)
ground beef (2 lbs)
black olives (optional)
Step1!. Preheat oven to 400 degrees Farenheit!.
Step2!. Brown ground beef in a medium skillet!.
Step3!. Mix taco seasoning into ground beef!.
Step4!. Pour enchilada sauce into a medium size bowl!.
Step5!. Dip tortilla into a bowl and place into 9X12 baking pan creating a single bottom layer!.
Step6!. Spread a thin layer of ground beef over the tortillas
Step7!. Spread a layer of cheddar cheese over ground beef!.
Step8!. Repeat steps 5, 6, and 7 until baking dish is full!.
Step9!. If desired chop up black olives and sprinkle over the top layer!.
Step10!. Place in oven and let bake for 20 minutes!.
Step11!. Enjoy!
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turkey enchilada
1!.5 pounds lean ground turkey
2 cups chredded reduced fat jack cheese
1/2 cup chopped onion
12 corn tortillas (6- inches wide)
1 (29 oz!.) can red enchilada sauce
1 tbsp minced garlic
2 tbsp minced fresh oregano
1/2 tbsp ground cumin
chopped fresh cilantro
salt & pepper
splash olive oil
Step1!. In a 5-6 qt!. pan over high heat, stir turkey, onion, garlic, oregano, and cumin in olive oil until turkey is crumbly and no longer pink, about 4 min!. Stir in 1 cup enchilada sauce!. Add salt to taste!. Remove from heat!.
Step2!. Meanwhile, cut tortillas in half!. Arrange a fourth of the halves evenly over the bottom or a shallow 3-qt!. casserole dish, overlapping to fit and cover the entire bottom!.
Step3!. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture (from the stove, with onion, garlic, oregano and cumin)!. Add a fourth of the remaining enchilada sauce to the top of this layer, and spread all the ingredients evenly so the tortillas are completely and evenly covered!.
Step4!. Repeat this step for two more layers (tortillas first, cheese, turkey mixture, and sauce!. Top the dish with a final layer of tortillas, sauce and cheese!.
Step5!. Bake at 425 degrees (regular or convection oven) until cheese is melted and casserole is cooked through and hot in the center (about 18-20 minutes)!.
Step6!. Sprinkle the top with chopped cilantro and enjoy!
======
Very Creamy Beef Enchilada
1 lb ground beef
1 Campbell's 10 3/4oz can reduced fat cream of mushroom soup
1 Campbell's 10 3/4 oz can reduced fat cream of chicken soup
1 can mild red enchilada sauce
1 can mild diced green chiles
1 cup mild to medium salsa
1 cup Kraft 2% cheddar cheese, shredded
Step1!. Place ground beef in medium skillet or pan!. Turn on the stove to medium!. Brown the ground beef!. Drain any fat if necessary!.
Step2!. While meat is browning, take a 9x13 inch pan out!. Cover the bottom of the 9x13 inch pan with 1 layer or corn tortillas!.
Step3!. After the meat is browned and drained, start opening cans! In a large mixing bowl add one can cream of mushroom soup, one can cream of chicken soup, one can red enchilada sauce, one can green chiles, and one cup mild or medium salsa!. Add the one pound of cooked, browned ground beef!. Stir until mixed well!.
Step4!. Spoon half of the meat/soup mixture and pour over the corn tortillas!. Top with 1/2 cup shredded cheddar cheese!. Place another layer of corn tortillas over the cheddar cheese!. Pour remaining meat/soup mixture over the second layer of corn tortillas!. Top with remaining cheese!.
Step5!. Place in the oven for 20 minutes at 350 degrees or you can microwave it for approximately 10 minutes on high power!. Make sure the cheese is melted and the mixture is bubbly!.
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Vegan Enchiladas
Two 28-oz cans crushed tomatoes
Two 7-oz cans diced green chilies
3 cloves minced garlic
1 tbsp!. cilantro, minced
? to 1 tsp!. cayenne pepper
2 tsp!. salt
? cup canola oil or extra light virgin olive oil
? onion
1 green pepper
1 red pepper
? tsp!. pepper
1 cup vegan ground soy meat
One 16-oz can vegeterian refried beans
? of 6-oz can black olives, sliced
20 yellow corn tortillas
4 to 5 tbsp!. oil
Two 16-oz packages vegan cheese, sliced (optional)
Step1!. For enchilada sauce, puree crushed tomatoes, green chilies, 2 cloves minced garlic, cilantro, cayenne pepper and 1 tsp!. salt in food processor!.
Step2!. Saute 1 clove minced garlic in 2 tbsp!. oil until garlic is light golden brown!. Immediately add onion, green pepper, red pepper, 1 tsp salt and pepper!. Cook until red pepper is tender and the onion is translucent!. Set aside!.
Step3!. In a separate pan, brown vegan ground soy meat in 2 tbsp!. oil!. Turn off heat and add refried beans and olives!. Mix well until all the ingredients are evenly distributed!. Set aside!.
Step4!. In another pan, heat remaining oil on medium-high!. Once hot, use a spatula or large fork to submerge one corn tortilla in the oil for 10 to 15 seconds!. Flip tortilla over and heat another 10 to 15 seconds!.
Step5!. In greased 9 x 12 inch casserole dish, assemble your vegan enchilada!. In the center of the tortilla, add 2 tsp!. of bean and soy meat mixture, then 2 tsp!. of the pepper mixture!. Add one slice vegan cheese and top with 2 tsp!. enchilada sauce!. Carefully close the tortilla by folding outer edges over the top of your filling!. Flip the enchilada over so that the edges cannot pop back up!.
Step6!. Repeat Steps Four and Five for all 20 tortillas or until the fillings are gone!.
Step7!. Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese!. Cover vegan enchiladas with foil and bake at 400 degrees until done, usually about 1 hour!.
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Chicken Enchiladas
1 lb of Precooked Chicken Breast-precut
1 cup of sour cream
1 red pepper, chopped
1 small can of green chiles
1 can of Red Enchilada Sauce
Taco Shells
1 bag of shredded Mexican cheese
Step1!. Preheat your oven to 350 degrees!. Spray nonstick spray in your glass casserole dish!.
Step2!. Add your chicken in your food processor along with the red pepper!. Process it until it is finely chopped!. Pour the chicken and red pepper mixture into your mixing bowl!.
Step3!. Open your can of green chilies!. Add them to the mixing bowl!. Then spoon in your cup of sour cream!.
Step4!. Mix all of the ingredients together completely!. Then add about a half-cup of your shredded cheese, and stir it into the mixture too!.
Step5!. Open your bag of tortilla shells!. Then open your can of red enchilada sauce!. Lay one of your tortilla shells flat, and take a spoonful of red sauce and spread it in the middle of your tortilla shell!. Then spoon in some of the chicken mixture from the bowl on your tortilla as well!. Roll your tortilla up enchilada style and place in your casserole dish!.
Step6!. Repeat step 5 until you have filled your casserole dish!. The casserole dish usually holds about 6 to 8 enchiladas!. Take the remaining red sauce and pour over the top of the enchiladas!. Spring some cheese on top of the sauce!. For added flavor, you can add some chopped green pepper too!.
Step7!. Cover the top with aluminum foil!. Place in your oven and let them bake for 40 to 45 minutes!. Enchiladas are finished when all of the cheese has been melted and the shells are a very light brown!. Take caution when taking out your enchiladas and removing the aluminum foil!. Contents will be very hot!Www@FoodAQ@Com
Chicken Cheese Enchiladas
1!. 1 (1!.25 ounce) package Old El Paso(R) Taco Seasoning Mix
2!. 1 tablespoon olive oil
3!. 1/2 cup water
4!. 1 pound boneless skinless chicken breasts, cut into bite-sized pieces or strips
5!. 3 cups shredded Monterey Jack cheese
6!. 1/3 cup chopped fresh cilantro
7!. 1/2 teaspoon salt
8!. 1 (15 ounce) container ricotta cheese
9!. 1 (4!.5 ounce) can Old El Paso(R) Chopped Green Chiles
10!. 1 egg
11!. 1 (16 ounce) jar Old El Paso(R) Thick 'n Chunky Salsa
12!. 1 (10!.5 ounce) package Old El Paso(R) Flour Tortillas for Soft Tacos & Fajitas
1!. Heat oven to 350 degrees F!. In resealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix well!. Add chicken pieces; turn to mix!. Refrigerate 5 minutes or up to 12 hours!.
2!. In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well!.
3!. Heat large nonstick skillet over medium-high heat until hot!. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center!.
4!. In ungreased 13x9-inch (3-quart) glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water; mix well!. Spread evenly in bottom of baking dish!. Spoon 1/3 cup cheese mixture down center of each tortilla!. Top with chicken; roll up!. Place filled tortillas, seam side down, over salsa mixture in baking dish!. Drizzle enchiladas with remaining salsa!. Sprinkle with remaining 1/2 cup Monterey Jack cheese!.
5!. Bake at 350 degrees F for 20 to 25 minutes or until cheese is melted!.
Yield: 6 servingsWww@FoodAQ@Com
1!. 1 (1!.25 ounce) package Old El Paso(R) Taco Seasoning Mix
2!. 1 tablespoon olive oil
3!. 1/2 cup water
4!. 1 pound boneless skinless chicken breasts, cut into bite-sized pieces or strips
5!. 3 cups shredded Monterey Jack cheese
6!. 1/3 cup chopped fresh cilantro
7!. 1/2 teaspoon salt
8!. 1 (15 ounce) container ricotta cheese
9!. 1 (4!.5 ounce) can Old El Paso(R) Chopped Green Chiles
10!. 1 egg
11!. 1 (16 ounce) jar Old El Paso(R) Thick 'n Chunky Salsa
12!. 1 (10!.5 ounce) package Old El Paso(R) Flour Tortillas for Soft Tacos & Fajitas
1!. Heat oven to 350 degrees F!. In resealable food storage plastic bag, combine taco seasoning mix, oil and 1/4 cup of the water; seal bag and mix well!. Add chicken pieces; turn to mix!. Refrigerate 5 minutes or up to 12 hours!.
2!. In medium bowl, combine 2 1/2 cups of the Monterey Jack cheese, cilantro, salt, ricotta cheese, chiles and egg; mix well!.
3!. Heat large nonstick skillet over medium-high heat until hot!. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center!.
4!. In ungreased 13x9-inch (3-quart) glass baking dish, combine 1/2 cup of the salsa and remaining 1/4 cup water; mix well!. Spread evenly in bottom of baking dish!. Spoon 1/3 cup cheese mixture down center of each tortilla!. Top with chicken; roll up!. Place filled tortillas, seam side down, over salsa mixture in baking dish!. Drizzle enchiladas with remaining salsa!. Sprinkle with remaining 1/2 cup Monterey Jack cheese!.
5!. Bake at 350 degrees F for 20 to 25 minutes or until cheese is melted!.
Yield: 6 servingsWww@FoodAQ@Com
This is a pretty simple way that we make them at home!.
You need:
Shreaded cheese- 2 bags
Packaged of Corn Tortillas- Varies on how many you want to make!. 30 is a good amount for a family!.
Hormel Chili with beans!. 2 Cans should be enough!.
1 can of El paso Enchilada sauce
1!. Heat up a pan with vegitable oil, and begin to place the tortillas in it one at a time!. Leave them for only 20 seconds because any longer will make them hard and you want them soft!. Try to let any extra oil drip off!.
2!. Cook chili with beans
3!. Lay tortilla flat, put a table spoon or so of chili and some cheese!. Here you can add anything extra as you wish like onions and salsa!. also add some cheese here!.
4!. roll the tortilla up and place it in a baking pan!. Continue to do this with all the tortillas and place each enchilada next to each other tightly!.
5!. Now if there is any extra chili add it on top of all the rolled up tortillas in the baking pan!. Add the Enchilda sauce and anything else you want!.
6!. Spread lots of cheese all over the top!.
7!. Bake until it looks melted and eat!
They are very good and this is how my mom and I have always made them!. And it is easy!Www@FoodAQ@Com
You need:
Shreaded cheese- 2 bags
Packaged of Corn Tortillas- Varies on how many you want to make!. 30 is a good amount for a family!.
Hormel Chili with beans!. 2 Cans should be enough!.
1 can of El paso Enchilada sauce
1!. Heat up a pan with vegitable oil, and begin to place the tortillas in it one at a time!. Leave them for only 20 seconds because any longer will make them hard and you want them soft!. Try to let any extra oil drip off!.
2!. Cook chili with beans
3!. Lay tortilla flat, put a table spoon or so of chili and some cheese!. Here you can add anything extra as you wish like onions and salsa!. also add some cheese here!.
4!. roll the tortilla up and place it in a baking pan!. Continue to do this with all the tortillas and place each enchilada next to each other tightly!.
5!. Now if there is any extra chili add it on top of all the rolled up tortillas in the baking pan!. Add the Enchilda sauce and anything else you want!.
6!. Spread lots of cheese all over the top!.
7!. Bake until it looks melted and eat!
They are very good and this is how my mom and I have always made them!. And it is easy!Www@FoodAQ@Com
enchilada
12 corn torts
1 lg can of enchilada sauce
1 pound ground beef
taco seasoning mix
1 onion finely diced
2 cup sharp cheddar
brown your ground beef and drain well add taco seasoning as directed!.!.!. add 1/4 cup enchilada sauce and 2 Tbsp diced onions!.!.!.!.let simmer on low!.
pour remaining enchilada sauce into a shallow baking dish!.!.!.warm torts in a fry pan set to low!.!.then dip them in enchilada sauce!.(this will soften them)add 2 Tbsp of beef mixture!.cheese and onions to tort !.!.!.roll and place seam side down in a baking dish!.!.!.!.repeat until all the torts are used!.!.!.!.pour remaining enchilada sauce over prepared enchiladas !.!.!.!.as well as any remaining cheese or meat!.!.!.!.bake at 350 for 35 mins!.
If you dont have taco seasoning mix
combine
1 teaspoon of salt
2 tablespoons of chili power
2 tablespoons of paprika
1 teaspoon Cumin
1 tsp Garlic powderWww@FoodAQ@Com
12 corn torts
1 lg can of enchilada sauce
1 pound ground beef
taco seasoning mix
1 onion finely diced
2 cup sharp cheddar
brown your ground beef and drain well add taco seasoning as directed!.!.!. add 1/4 cup enchilada sauce and 2 Tbsp diced onions!.!.!.!.let simmer on low!.
pour remaining enchilada sauce into a shallow baking dish!.!.!.warm torts in a fry pan set to low!.!.then dip them in enchilada sauce!.(this will soften them)add 2 Tbsp of beef mixture!.cheese and onions to tort !.!.!.roll and place seam side down in a baking dish!.!.!.!.repeat until all the torts are used!.!.!.!.pour remaining enchilada sauce over prepared enchiladas !.!.!.!.as well as any remaining cheese or meat!.!.!.!.bake at 350 for 35 mins!.
If you dont have taco seasoning mix
combine
1 teaspoon of salt
2 tablespoons of chili power
2 tablespoons of paprika
1 teaspoon Cumin
1 tsp Garlic powderWww@FoodAQ@Com
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Chicken and Spinach Enchiladas
Prep: 15 min!., Bake: 30 min!., Stand: 5 min!.
1 (10-oz!.) package frozen chopped spinach, thawed
1 (16-oz!.) jar medium salsa with cilantro, divided
2 (10-oz!.) cans enchilada sauce
1 (8-oz!.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz!.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1!. Drain spinach well, pressing between paper towels!. Set aside!.
2!. Stir together 1/4 cup salsa and enchilada sauce, and set aside!.
3!. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft!. Add spinach, chicken, and remaining salsa, and stir until blended!.
4!. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla!. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish!. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese!.
5!. Bake at 350° for 30 minutes or until bubbly!. Let stand 5 minutes!. Serve with desired toppings!.
Yield: Makes 5 to 6 servings
--Southern LivingWww@FoodAQ@Com
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Chicken and Spinach Enchiladas
Prep: 15 min!., Bake: 30 min!., Stand: 5 min!.
1 (10-oz!.) package frozen chopped spinach, thawed
1 (16-oz!.) jar medium salsa with cilantro, divided
2 (10-oz!.) cans enchilada sauce
1 (8-oz!.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz!.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1!. Drain spinach well, pressing between paper towels!. Set aside!.
2!. Stir together 1/4 cup salsa and enchilada sauce, and set aside!.
3!. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft!. Add spinach, chicken, and remaining salsa, and stir until blended!.
4!. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla!. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish!. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese!.
5!. Bake at 350° for 30 minutes or until bubbly!. Let stand 5 minutes!. Serve with desired toppings!.
Yield: Makes 5 to 6 servings
--Southern LivingWww@FoodAQ@Com