Sometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. —Jean Hall, Rapid City, South Dakota
"When people first see this appetizer, they're often skeptical about the combination," notes Sharon Waller from Aromas, California. "But once they take that first bite, they're hooked!" The addictive treat is enhanced with a flavorful pesto sauce.
These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.—Joan Hallford, North Richland Hills, Texas