Roxy
New member
I am going to be busy today..if I get time..will post more later.
Cheese Enchiladas:
8 ounces ricotta cheese, whole milk best
4 ounces velveeta, cubed
1 medium onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeno, minced
8 each 6 inch corn tortillas
4 ounces Mexican style shredded cheese
1 can Enchilada sauce, 10 oz
2 tablespoons powered dried chili
On a dinner plate place 1 sheet dampened paper towel, then tortillas and top with a damp paper towel folded in quarters. Top with an inverted plate and microwave 1 minute on high. Set aside.
Combine all but shredded cheese in a bowl.
Divide cheese mixture among tortillas and roll.
Combine enchilada sauce and powdered chili. Spread 1/2 on bottom of baking dish.
Place rolled, cheese stuffed tortillas and top with remaining sauce.
Cover with foil and bake at 350ºF 30 minutes.
Remove foil, top with shredded cheese and bake an additional 15 minutes or until bubbly.
Cheese Enchiladas:
8 ounces ricotta cheese, whole milk best
4 ounces velveeta, cubed
1 medium onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeno, minced
8 each 6 inch corn tortillas
4 ounces Mexican style shredded cheese
1 can Enchilada sauce, 10 oz
2 tablespoons powered dried chili
On a dinner plate place 1 sheet dampened paper towel, then tortillas and top with a damp paper towel folded in quarters. Top with an inverted plate and microwave 1 minute on high. Set aside.
Combine all but shredded cheese in a bowl.
Divide cheese mixture among tortillas and roll.
Combine enchilada sauce and powdered chili. Spread 1/2 on bottom of baking dish.
Place rolled, cheese stuffed tortillas and top with remaining sauce.
Cover with foil and bake at 350ºF 30 minutes.
Remove foil, top with shredded cheese and bake an additional 15 minutes or until bubbly.
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