Real Recipes From Real Home Cooks ®

velveeta enchiladas

(4 ratings)
Recipe by
Lynda Williams
Ben Lomond, CA

Of all things, a neighbor brought this dish to our home after my dad's memorial service in 1981. We loved it so much, I told her when we'd finished it that she could only get her dish back if she'd share the recipe! I've made it so often since then, I no longer need the recipe card she so kindly provided. This is my updated version from memory. And don't worry - the prep time gets shorter the more often you make it! This dish is very versatile. I've made it with ground beef and with shredded chicken, and with cream of mushroom and cream of chicken soup. Use your imagination! It's a great hit at potlucks, and can be prepared a day ahead and heated up in an oven or microwave before serving.

(4 ratings)
yield serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For velveeta enchiladas

  • 1 lb
    ground beef (or shredded beef, chicken, or pork)
  • 1 can
    diced ortega chilis (any size can, depends on how much you like them and how
  • 1 pkg
    finely shredded cheese - mexican 4-cheese mix works great
  • 1 can
    cream of chicken or mushroom soup
  • 1/2 - 1 can
    milk (use soup can to measure)
  • 1 or 2
    onions, chopped
  • 1 pkg
    small corn tortillas
  • 1 pkg
    velveeta cheese - 6 oz
  • vegetable oil as needed

How To Make velveeta enchiladas

  • 1
    Chop onion as coarsely or finely as you like and set aside.
  • 2
    Cut Velveeta into cubes and set aside.
  • 3
    Dump the shredded cheese onto a plate and set aside.
  • 4
    In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
  • 5
    In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
  • 6
    Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
  • 7
    Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
  • 8
    Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
  • 9
    Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
  • 10
    Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.