Ingredients:
1 lb hamburger
1 (32 ounce) packages Velveeta cheese
2 cans Rotel Tomatoes ( or similar brand)
vegetable shortening
20 corn tortillas
6 -8 cups shredded mild cheddar cheese or 6 -8 cups shredded longhorn cheese
1 medium onions, chopped
Directions:
Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
Cook over medium heat, stirring occasionally until thorughly melted and blended.
Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
Completely, but lightly cover both sides of one tortilla with shortening (Don’t be afraid to use your hands), then place the tortilla on a microwave-safe plate.
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
Lightly cover the bottom of a baking dish (mine is 13×9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
Bake at 350 for 20-30 minutes, depending on your oven.
Allow to cool for 5 minutes before serving.
Servings: 10
Time preparation: 30 min.
Time total: 50 min.