For the MommyFest Potluck, I bring our household favorite, Pepperjack Enchiladas from Kraftfoods.com. I actually just made this for Mother’s Day for my mother-in-law. I know the ingredients calls for Velveeta Pepperjack Cheese, but I have never prepared this recipe with the Velveeta because I have never been able to find it in the store.
Ingredients:
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 13×9-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.
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