You can never go wrong with Tex-Mex!
Ingredients
- Mission Extra Thin Corn Tortillas, 24 count
- Kraft Fat Free Cheddar Cheese, 3 cups (1.5 bags)
- Kraft Fat Free Mozzarella Cheese, 3 cups (1.5 bags)
- Red Enchilada Sauce, 15 oz.
- PAM
- Protein of choice, if desired
Directions
Preheat oven to 350 degrees.
Grease a 9x12 baking pan with Pam.
Warm corn tortillas in microwave or in skillet until they are pliable, usually 30 second to 1 minute. Make sure you do not warm them too much.
Set aside 1 cup of mozzarella cheese and 1 cup of cheddar cheese.
Mix remaining cups of cheese into medium sized bowl.
Add 3 Tbls. of cheese to center of each tortilla and roll. Place rolled tortilla into baking dish. Once you're finished rolling cheese into tortilla, they should be lined up nice and neat.
Add enchilada sauce to tops of unbaked enchiladas.
Place baking dish into the oven, allowing them to bake for 20 to 30 minutes.
Remove from oven and add remaining 2 cups of shredded cheese to top of cooked enchiladas. Place back in oven until cheese has melted and very slightly browned.
Serve & enjoy!
Recipe makes 24 servings. 2 points per serving.
**If you do add a protein other than chicken, please make sure to re-evaluate the point value of each serving.**
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