Debra Jo's Favorite Cheese Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 lb hamburger
• 1 (32 ounce) package velveeta cheese
• 2 cans rotel tomatoes (or similar brand)
• vegetable shortening
• 20 corn tortillas
• 6 -8 cups shredded mild cheddar cheese or 6 -8 cups shredded longhorn cheese
• 1 medium onion, chopped

Recipe

• 1 brown the hamburger cut velveeta into half-inch cubes and place in saucepan with 2 cans of rotel tomatoes.
• 2 cook over medium heat, stirring occasionally until thorughly melted and blended.
• 3 stir the browned hamburger into the cheese sauce, then set sauce aside (note: you may have to swat a few hands as they try to use your sauce for a dip).
• 4 completely, but lightly cover both sides of one tortilla with shortening (don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• 5 completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• 6 repeat step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
• 7 combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• 8 lightly cover the bottom of a baking dish (mine is 13x9, i think) with some of the cheese sauce (this will prevent the tortillas from becoming stiff and chewy as they cook).
• 9 place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• 10 place into the baking dish, seam side down to prevent the enchilada from unrolling.
• 11 repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
• 12 cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
• 13 bake at 350 for 20-30 minutes, depending on your oven.
• 14 allow to cool for 5 minutes before serving.