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“These are very simple and very delicious. They contain no enchilada sauce because my family and I dislike the flavor. Instead it is replaced with queso, which makes these very kid friendly.”
READY IN:
1hr 5mins
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

  • 6 burrito-size flour tortillas
  • 15 14 ounces tostitos salsa con queso (1 jar, yellow cheese sauce)
  • 15 14 ounces tostitos monterey jack queso dip (1 Jar, white cheese sauce)
  • 5 ounces medium salsa
  • 34 white onion
  • 16 ounces Mexican blend cheese, fiesta blend shredded cheese (2 pkg)
  • cayenne pepper

Directions

  1. Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
  2. Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
  3. Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
  4. Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
  5. Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
  6. Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).

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