Description
My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as i lay awake at night, i think these enchiladas may be what finally convinced her to marry me. (warning: if you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you).
Ingredients
- Hamburger
- Velveeta Cheese
- Rotel Tomatoes
- Vegetable Shortening
- Corn Tortillas
- Mild Cheddar Cheese
- Onion
Instructions
- 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
- Completely, but lightly cover both sides of one tortilla with shortening, 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 with some of the cheese sauce
- Place a generous portion of the cheese / onion mixture onto a tortilla, then roll the tortilla like a cigar
- 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