Cheese Enchiladas With Cheese Sauce

Drizzle over top of each serving and sprinkle with cilantro. Pour the prepared cheese sauce evenly over the tortillas. Bake in oven for 20 minutes or until sauce is bubbling.

Olivia Luz

Pour remaining sauce over enchiladas. Whisk in chicken broth to make a thick sauce. Mix together sour cream and lime juice. For each tortilla add 1 2 cup cheese and 1 tablespoon green onion as filling. Cook uncovered in 350 degree oven until cheese is melted about 20 minutes.

Bake covered for about 25 minutes. Sprinkle with remaining cheese. Pour cheese sauce over the top of enchiladas. Roll each individually and place in a shallow 8 inch square baking dish. Cook at 400 for 15 minutes until edges are slightly brown and cheese sauce is bubbly.

Four cheese sauce cooking with lucas grated parmesan cheese fontina cheese gorgonzola cheese mascarpone and 8 more everything cheese sauce sweet tea and thyme hot sauce cornstarch evaporated milk freshly ground black pepper and 5 more. In medium sized saucepan over medium heat melt butter. Add flour stirring constantly. Garnish with optional chopped parsley and serve warm. Remove from heat and add sour cream and green chilies.

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Pour the enchiladas sauce evenly over the tortillas and sprinkle on the remaining 1 cup cheese. Roll about 2 big spoon fulls of mixture into each tortilla. Put tightly rolled tortillas into baking dish until the dish is full of rolled tortillas. Pour the enchiladas sauce evenly over the tortillas and sprinkle on the remaining 1 cup cheese. Four cheese sauce cooking with lucas grated parmesan cheese fontina cheese gorgonzola cheese mascarpone and 8 more everything cheese sauce sweet tea and thyme hot sauce cornstarch evaporated milk freshly ground black pepper and 5 more.

Put tightly rolled tortillas into baking dish until the dish is full of rolled tortillas. Bake covered for about 25 minutes. Pour remaining sauce over enchiladas.