Flat Jalapeno Enchiladas Recipe
Ingredients
| Corn tortillas | 12 | |
| Jalapenos | 1 Can (10oz), diced | |
| 1 can Campbell's low-fat cream of chicken soup | ||
| Velveeta cheese | 4 Ounce | |
| Mozzarella cheese | 8 Ounce, shredded | |
Directions
In a lightly oiled skillet, warm tortillas until limp, about 20 seconds on each side, then put tortillas aside.
Over medium heat in saucepan, mix soup and Velveeta.
Stir frequently until cheese melts, then pour in the can of jalapenos and mix.
Remove from heat.
Lightly oil an oven pan.
Line bottom with 4 tortillas.
Cover with soup/cheese/ pepper mixture and sprinkle with Mozzarella cheese.
Layer with next round of tortillas and repeat.
Repeat with third layer of tortillas and top with balance of soup mixture and shredded cheese.
Cook, uncovered, in 350° oven about 10 minutes or until Mozzarella cheese melts.
Over medium heat in saucepan, mix soup and Velveeta.
Stir frequently until cheese melts, then pour in the can of jalapenos and mix.
Remove from heat.
Lightly oil an oven pan.
Line bottom with 4 tortillas.
Cover with soup/cheese/ pepper mixture and sprinkle with Mozzarella cheese.
Layer with next round of tortillas and repeat.
Repeat with third layer of tortillas and top with balance of soup mixture and shredded cheese.
Cook, uncovered, in 350° oven about 10 minutes or until Mozzarella cheese melts.
Chef
