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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1 chili recipe
- 1 pkg. corn tortillas (10 to 12)
- 1/2 lb. Velveeta cheese, cubed
- 1/2 lb. Cheddar cheese, grated
Method
- Separate meat from chili juice with a slotted spoon.
- Add Velveeta to hot meat and stir until melted.
- Dip each tortilla in hot juice to soften.
- Put 1/10th of meat mixture in middle and roll up.
- Place seam side down in 9 x 11-inch pan.
- Repeat with all tortillas.
- Pour remaining chili juice over enchiladas and top with Cheddar cheese.
- Bake at 350° for 30 minutes.
