OLD EL PASO CHEESE ENCHILADAS RECIPES

Steps:

• Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Line a large baking sheet with foil and lightly grease the foil.
• Heat the oil in a large non-stick frying pan over a medium heat and add the beef mince. Fry for 7-8 minutes, stirring frequently until browned. Stir in the jalapeños and taco seasoning mix and fry for 10 minutes or until the mince is cooked through.
• Spread half the tortilla chips in a large circle on the baking sheet. Spoon over half the beef mixture, tomatoes and spring onions. Top with the rest of the tortillas, beef mixture, tomatoes and spring onions. Scatter over the cheese.
• Bake for 10-12 minutes until the cheese has melted. Top with the avocado and serve with soured cream, if liked.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
• Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.