Ingredients
2 Cups shredded Monterey Jack cheese (8 oz)
1 Cup shredded Cheddar cheese (4 oz)
1 Med. onion, chopped (about 1/2 cup)
1/2 Cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 Teaspoon pepper
6 Flour tortillas (7-inch diameter)
1 Can (15 oz) tomato sauce
1/3 Cup chopped green bell pepper
1 Tablespoon chili powder
1 Teaspoon chopped fresh or
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon ground cumin
1 Clove garlic, finely chopped
1/4 Cup shredded Cheddar cheese (1 oz)

Directions
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. 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 around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. 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. 6 servings: 360 calories per serving.

To Microwave: Prepare as directed – except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

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* 1 15-ounce can black beans, rinsed and drained
* 1 14-1/2-ounce can diced tomatoes, drained (I use the kind with green chilies in them)
* 1 10-ounce package frozen whole kernel corn
* 1/2 chopped onion
* 1/2 cup chopped yellow, green or red sweet pepper
* 1 small jalapeno pepper, finely chopped
* 1 19-ounce can enchilada sauce
* 1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom if you don’t want any meat at all)
* 2 cups milk
* 1 cup shredded Monterey Jack cheese (4 ounces)
* 1 cup shredded cheddar cheese (4 ounces)
* Dairy sour cream (optional)
* Guacamole (optional)

Directions

1. In a slow cooker, combine beans, tomatoes, frozen corn, onion, sweet pepper and jalapeno pepper. In a large mixing bowl whiskey together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and stir it up.
2. Cover: cook on low-heart setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Sir in the cheeses until melted. Ladle into bowls and top with guacamole and sour cream, if desired.

* 1 16 oz. container sour cream
* 12 oz. shredded Monterey Jack cheese
* 1 10-oz package frozen spinach, thawed and drained
* 1 20 oz. can green enchilada sauce
* 18 6 inch corn tortillas
* 1 onion, chopped
* 1 2 oz. can chopped black olives

Directions

1. Preheat oven to 350°.In a small bowl,combine sour cream,spinach and 3/4 of the cheese.
2. Into a 9×13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan.
3. Layer half of the spinach-sour cream mixture, half of onion and 1/3 of the olives over the tortillas. Repeat.
4. Pour the remaining enchilada sauce over the final layer of tortillas.
5. Sprinkle with remaining olives.
6. Bake for 20 minutes.
7. Cut into squares and serve.

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* 5 round flour Tortillas
* 1 cup Heavy Cream, Half n Half or Milk
* 1/2 small Onion, chopped
* 1/2 Green Bell Pepper, seeded and devained OR a small can of green chilies.
* 1 1/2 cups of leftover Chili
* Whatever shredded cheese you may have in the house; anything works with this. I used Mozzarella, my soon-to-be Stepmother uses Cheddar or Swiss.
* Chili powder, Cilantro, Garlic Powder, Pepper, to taste
* Frank’s Red Hot Cayenne Pepper Sauce
* Ranch dressing or Sour Cream for dipping

Directions

1. Preheat oven at 400F.
2. Heat the cream in a frying pan over a very low flame.
3. Toss the tortillas in, coating each side for no longer than a solid minute, or they will fall apart.
4. Put the soaked tortillas on a plate and line with chili, onions, peppers, and a few dashes of Frank’s Red Hot.
5. Close and place face-down (to keep closed) in a baking tin, or glass baking dish.
6. When you no longer need the cream, dump it inside the baking dish/tin to coat the enchiladas.
7. Top them liberally with cheese, then the herbs and spices.
8. Bake for 10 minutes, remove the enchiladas with spatula onto plate, douse with more Frank’s, and use either Ranch dressing or Sour Cream to dip in.

12 flour tortillas
1/2 cup green taco sauce
3 cups grated jack cheese
3 cups smoked chicken — shredded
1/2 cup onion — chopped
2/3 pound cooked asparagus
1/2 cup oil
1/2 cup butter
1/2 cup flour
3/4 cup chicken broth
1 cup sour cream
Parmesan cheese

Directions:

Preheat oven to 425 degrees. In a large fry pan heat oil and cook tortillas one at a time to soften. Set aside to cool and drain.

In sauce pan melt butter then blend in flour. Add chicken broth and cook until thick and bubbly. Add sour cream and taco sauce. Heat thoroughly. On one tortilla at a time, place a handful of cheese, chicken, some onion, plenty of asparagus to extend to both ends of tortilla and 3 tablespoons above sauce. Roll tortilla, place seam side down in glass dish.

Sprinkle with any remaining cheese, cover with a layer of parmesan cheese and cover with remaining sauce. Bake at 425 degrees for 25 minutes.

2 1/2 lbs. hamburger meat
1 c. tomatoes (med.)
Salt and pepper
1 lg. onion
1 pkg. chopped spinach (thawed)

Cook meat and drain. Add rest of ingredients and mix.

Sauce:
1 can cream of mushroom soup
1 can golden mushroom soup
1 c. sour cream
1/4 tsp. garlic salt
12-16 soft tortillas (torn up in bite size)

Saute in 1/4 cup oleo. 1 can green chilies
1 can reg. chili peppers

Instructions

Put in 3 quart casserole and put in layers: 1st layer–Tortillas 2nd layer–Meat sauce 3rd layer–Chili peppers 4th layer–Sauce 5th layer–1/4 pound shredded Cheddar cheese Repeat layers, then top with last 5th layer of cheese mixed with Monterey Jack. Bake at 325 degrees 40-45 minutes until golden

Brown 1 1/2 lbs. ground meat
2 tbsp chili powder Drain
1 sm. can chili
1 can Ro-Tel tomatoes with chilies
1/2 c. milk

Instructions

Layer square (9×9) pan with soft tortilla shells and grated cheese.Bake at 350 degrees for 20-30 minutes.

1 dozen corn tortillas
1 pkg. grated cheese
1 pkg. chopped onions (frozen or fresh chopped)
2 cans enchilada sauce

Instructions:

Grease 10″x14″ pan. Arrange 6 tortillas on bottom.Add half the cheese and half the onions and spread the contents of one can of sauce.Repeat with second layer.Be sure top is completely covered with sauce.Cook in 375 degree oven for 20 to 30 minutes.Variation 2: Single serving. Pile Fritos on plate.Heat sauce to boiling.Add cheese and onions. Pour over Fritos.

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1-1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Directions:

Preheat broiler.
Heat olive oil in a large skillet over medium-high heat.Add the garlic, chili powder,cumin,and mushrooms; saute 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently.Drain; return mushroom mixture to pan.Add cream cheese; cook 2 minutes or until cream cheese melts,stirring frequently. Place the mushroom mixture in a bowl; set aside.

Heat 1 cup salsa in a saucepan over low heat.Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate.Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly.Top with remaining salsa, and sprinkle with cheese.Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts.Top with sour cream, and garnish with cilantro sprigs, if desired.

1 carton (15 oz.) reduced-fat ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 package (10 oz.) frozen corn, thawed and drained
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 tsp dried basil
1/4 cup grated Parmesan cheese

Directions:

In a bowl,combine ricotta,spinach,corn, i cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly.Place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated with non-stick cooking spray.Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and remaining mozzarella. Bake uncovered, at 375 degrees for 35 minutes or until heated through.

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