HOW MUCH IS 1 CUP OF SHREDDED CHEESE RECIPES

Steps:

• Combine the macaroni, broth, and butter in the Instant Pot.
• Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
• Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 

Steps:

• In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
• Gather seasoning and measure them out while onions and garlic are cooking.
• Add tomato sauce, 3 cups of water, and all the seasoning.
• Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
• Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
• Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
• Place a small amount of meat and cheese in the center of the corn tortilla.
• Roll the tortilla and place it seam down in the pan.
• When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
• Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
• Bake covered for about 40 min.
• Uncover and bake another 10 min.
• Serve with rice and beans and enjoy!
• Freeze any unused sauce in a covered container.