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Published: Tuesday, 6/26/2012

Dinner Tonight: Cheese Enchiladas

We’re still getting calls, emails, and telegrams (we tend to be old-fashioned around here) about the Rhubarb Crisp recipe we printed on June 10. You know, the one that neglected to mention how much flour it should have. Again, we say the correct amount is 2 cups. Again, we say mea culpa. Anyway, on Sunday we printed Barb Malkoski’s recipe for Easy Enchilada Bake, the meat version. Today we print her cheese version.

Cheese Enchiladas

1 small box Velveeta cheese

10-12 flour tortillas

1 can enchilada sauce

2 cups shredded Mexican blend cheese OR cheddar

8 ounces sour cream

Salsa (your favorite)

Preheat oven to 325°. Spray a 9x13-inch baking dish with non-stick spray.

Cut Velveeta into

½-inch cubes and distribute the cubes evenly into each tortilla. Roll the tortillas into soft tubes and place inside the prepared baking dish. Pour the enchilada sauce over all and sprinkle with shredded cheese.

Bake 30 minutes until cheese melts and all is warmed thoroughly. Serve with sour cream and salsa.

— Barb Malkoski

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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