Cheese Enchiladas Recipe
Servings: 1
Ingredients
- 1 lb Ricotta cheese
- 1 x Egg
- 1 c. Minced green onions
- 2 Tbsp. Minced green chilies
- 1 tsp Cumin
- 4 ounce Shredded Jack cheese
- 8 x Fresh corn tortillas, (about 6 inches in
- 10 ounce Canned enchilada sauce
- 8 ounce Shredded cheddar cheese Lowfat sour cream and minced green onions, for garnish
Directions
- In large mixing bowl, stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Set aside. Wrap tortillas in towel. Micro-cook on high heat till pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12 by 8 by 2 inch dish, place rolls, seam over rolls. Pour enchilada sauce over rolls. Micro-cook on high heat till heated throughout. Cover enchilada with cheddar cheese. Micro-cook till cheese is almost melted. Serve hot with lowfat sour cream and green onions. Approximately 13 min.
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