Queso & Onion Enchiladas

1. 1

   Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.

2. 2

   Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.

3. 3

   Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).

4. 4

   Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.

5. 5

   Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.

6. 6

   Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).

No additional tips available.