international house: Does anyone have a cheese enchilada recipe that is very easy to make and isn't very spicy? For two people...|||EASY CHEESE ENCHILADAS Rosarita Enchilada Sauce - mild, 20 oz. 8 flour tortillas 8 pieces Monterey Jack cheese, 3/4 x 3/4 x 6 inches 1 sm. can sliced black olives Preheat oven to 325 degrees. Pour small amount of sauce in bottom of 8 x 13 inch glass pan. Put small amount of sauce in a tortilla. Wrap tortilla around a cheese piece and place in pan. Do likewise for the rest of the tortillas. Pour the rest of the sauce over the tortillas and the olives also. Put the pan uncovered in the oven for 25 to 30 minutes.|||kraft 3 cheese mix tortilla bread and Spicy chiken|||Extras can be frozen: Cheese Enchiladas Ingredients: 2 cupsShredded Monterey Jack cheese (8 ounces) 1 cupShredded Cheddar cheese (4 ounces) 1Medium onion, chopped (about 1/2 cup) 1/2 cupSour cream or plain yogurt 2 tablespoonsChopped fresh parsley 1/4 teaspoonPepper 6Flour tortillas (7-inch diameter) 1 can(15 ounces) tomato sauce 1/3 cupChopped green bell pepper 1 tablespoonChili powder 1 teaspoonChopped fresh or 1/2 teaspoon dried oregano leaves 1/4 teaspoonGround cumin 1 cloveGarlic, finely chopped 1/4 cupShreeded Cheddar cheese (1 ounce) For Garnish (if desired): Sour cream Sliced black olives Lime wedges Preparation Heat oven to 350 degrees. Grease rectangular baking dish, 12x7 1/2x2 inches. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla aound filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired.|||I think this is the one you are looking for.... Cheese Enchilada Chowder My love of cheese is no secret. This chowder is creamy, rich and just plain scrumptious, imo. 6 servings 6陆 hours prep INGREDIENTS 1 (15 ounce) can black beans, rinsed and drained 1 (14 1/2 ounce) can diced tomatoes, drained 1 (10 ounce) package frozen whole kernel corn 1/2 cup chopped onions 1/2 cup chopped yellow bell peppers or red bell peppers or green bell peppers 1 jalapeno pepper, seeded,and finely chopped 1 (19 ounce) can enchilada sauce 1 (10 3/4 ounce) can cream of chicken soup 2 cups milk 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese sour cream guacamole tortilla chips DIRECTIONS Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine. In a mixing bowl, add the enchilada sauce and cream soup; whisk together. Gradually whisk in the milk until mixture is smooth. Pour over vegetables in slow-cooker. Cover and cook on LOW heat for 6-8 hours. Add cheese and stir until melted. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.|||i use a combo of Mexican shredded cheese from Kraft and Kraft American cheese...or just use Kraft Cheddar and American shredded cheese mix..that way its not to bitter with just plain Cheddar cheese. you can use a store bought enchilada sauce and CORN TORTILLAS...where i am from we do not use flour tortillas for enchiladas.. i like to lightly fry the tortillas in oil for like 2 seconds, just till soft, you don't want them the get crispy. and i like finely chop onion for the top of the enchiladas. well just fry the tortillas and drain on paper towels when cool enough to handle, add cheese to the middle and roll then when you have made what you feel is enough then add more cheese to the top if you like and add your enchilada sauce and chopped onion if you like and bake at 325 for like 15 minutes until cheese melts..this is easy and Delicious...i hope you try it!!!|||i do!! easy and yummy. i started making it right after i got married and leering how to cook. 1 pack of shredded sharp cheddar cheese. one large can of Old ElPaso enchilada sauce. 10 corn tortillas. OK so heat up some cooking oil in a large skillet. just a couple tablespoons. or so. lightly fry both sides of the tortilla in the oil. just until it bubbles slightly. set aside and cook the whole package. put tablespoons. so more or less to your liking, inside each tortilla, not like allot enchiladas are generally small. after you have filled all 10 tortillas place in a 13 by 9 baking pan or a deep cookie sheet. cover and smoother the enchiladas with the Old ElPaso sauce and a heaping handful of more shredded cheese. pop in a 350 degree oven for 15 or 20 minutes or until the cheese is melted. a great quick and easy side dish. boxed Spanish rice, any brand. cook as directed but add some flair. add a couple tablespoons. of salsa, and yes more Cheddar, yummers.|||you need corn tortillas, shredded cheese(either colby jack or cheddar, etc. your prefrence), find a mild enchilada sauce( I recomend las palmas mild enchilada sauce b/c I dont like spicy either, you can also add black olives on top of ur enchiladas but thats optinal. so first shred up all the cheese. then you wanna fry your tortillas on both sides in canola oil. just make sure not to burn them. once youve fried your tortiallas heat up some enchilada sauce in a medium saucepan, you wanna take the tortialla shell and dip it in both sides. lay the tortialla flat and put the cheese inside and roll it into the shape of an enchilada. repeat it. then put in a casserole dish and top the whole thing with cheese and olives(opitional) and bake it until the cheese gets nice and melted. good luck~!