Fresh Friday 6.19.09

Isalys's Choice:
Pepper Jack Enchiladas

What You Need:
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Velveeta Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices
12 corn tortillas (6 inch), softened (see Tip)

Make It!
PREHEAT oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

SPREAD 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.

BAKE 20 min. or until enchiladas are heated through and cheese is melted.

Vanessa's Choice:
Rocky Road No Bake Cheesecake

What You Need:

3 squares BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1 OREO Pie Crust (6 oz.)

Make It!

MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Bon appetit!


  1. I'm making those enchilada's this weekend! They look great!

  2. Great!! Please let us know how they turn out =)



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