Jacklyns Crazy Voo Doo Cheese Enchiladas Recipes

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.

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.

Steps:

• For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
• In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
• Remove from heat and add sour cream and green chilies. Stir until smooth.
• Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.

Steps:

• Combine yogurt, cilantro, and cumin. Chill until needed.
• Preheat oven to 350°F.
• Heat cream cheese in a large skillet until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted.
• Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8" baking dish. Top with remaining salsa and cheese.
• Bake about 15 minutes, or until heated through. Serve with yogurt sauce.

Steps:

• Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
• Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
• Bake 20 min. or until heated through. Top with remaining salsa.

Steps:

• In a large skillet combine onion, garlic and oil, saute until onions are clear.
• Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
• Add cream cheese and stir until melted.
• Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
• Melt Velveeta and salsa 2-3 minutes.
• Pour over tortillas, can top with more salsa.
• Heat 6-8 minutes in microwave or 10 minutes in 350 oven.

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
• Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
• In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
• Place 3/4 cup sauce on the bottom of a 13x9 dish.
• Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
• Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.