For all 3, bake at 350, covered with foil for 30 minutes, then 10 minutes with foil removed.
Cheese Enchiladas:
~12 oz. Velveeta cheese, cut into small cubes
1 14.5 oz. can tomato sauce
2 pkg. McCormick Enchilada seasoning
3 cups water
tortillas
grated cheese, Mexican blend
Mix enchilada seasoning, tomato sauce, and water in a saucepan, bring to a low boil, stirring frequently. Once boiling, turn heat down to medium and continue stirring for 2-3 minutes. Let cool.
Dip tortillas in sauce, then add Velveeta and roll. Once the pan is full (about 10-12 enchiladas) cover with remaining sauce and top with grated cheese.
Chicken Enchiladas:
8 oz. sour cream (or 1 lb for creamier sauce)
1 can Cream of Celery soup
1 14.5 oz. can tomato sauce
1 package McCormick enchilada seasoning
1 package dry ranch dressing mix
milk to thin sauce
seasoning to taste (I use chili powder and a little lime juice)
2 lbs. chicken, cooked and cut up
grated cheese, Mexican blend
tortillas
Mix sour cream, soup, tomato sauce, enchilada seasoning, and ranch dressing in a large mixing bowl. Add milk until the sauce is the desired consistency. Add chili powder or other spices as desired.
Dip tortilla in sauce and fill with chicken and a small amount of grated cheese and roll. Once the pan is full (again, 10-12 enchiladas) pour remaining sauce over enchiladas and top with grated cheese.
Spinach enchiladas
1 bag fresh spinach
1/2 an onion, diced
grated monterrey jack cheese
1 lb sour cream
1 can Cream of Celery soup
1 package dry ranch dressing
milk
lime juice
chili powder
Cilantro, diced
Mix sour cream, soup, ranch dressing, lime juice, cilantro, and chili powder in a large mixing bowl. Add milk until sauce is desired consistency.
Saute spinach and onion in a skillet.
Dip tortillas in sauce and fill with spinach and onion mixture and monterrey jack and roll. Once the pan is full, pour remaining sauce over enchiladas and top with grated monterrey jack and spinach (if desired).
**For lower fat, healthier options, substitute light or fat free sour cream and cream of celery soup and reduced fat milk and cheese.
***Never tried beef, but if you want to try I would suggest using the sauce for cheese enchiladas and using fajita meat.
