| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
|
Dozen frozen enchilada shells |
| 2 |
cn |
Enchilada sauce |
| 1/2 |
lb |
Sharp cheese; grated |
| 2 |
c |
Onions; chopped |
| 1/2 |
lb |
Cheddar cheese; cubed |
| 1/4 |
c |
Water |
INSTRUCTIONS
Defrost shells. Heat sauce and coat both sides of shells with the sauce.
Place 1 tablespoon grated cheese and 2 tablespoons onions in each shell;
roll shells and place in baking dish. Layer only one shell deep in dish.
Combine remaining sauce, cubed cheese and onion; add water and heat until
cheese melts. Pour over enchiladas. Heat at 375 degrees for 20 minutes in
oven. Serve hot. This can be heated in microwave oven on reheat setting for
15 minutes, covered.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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