Once upon a time school cafeterias were assisted by government
school lunch programs, and we'd get the occasional texmex lineup
featuring something like this. As far as I could tell, Velveeta was
Good old velveeta made the day:
Velveeta Pepper Jack Enchiladas
Prep Time: 15 min
Total Time:35 min
Makes: 6 servings, two enchiladas each
What You Need
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices
12 corn tortillas (6 inch), softened
PREHEAT oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
SPREAD 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.
BAKE 20 min. or until enchiladas are heated through and VELVEETA is melted.