Roxy15
All-Conference
Cheese Enchiladas:
8-oz.s Ricotta Cheese, Whole Milk Best
4-oz.s Velveeta, Cubed
1 Medium Onion, Finely Chopped
1/4 Cup Cilantro, Finely Chopped
1 Jalapeno, Minced
8 Each-(6-in.) Corn Tortillas
4-oz.s Mexican-Style Shredded Cheese
1-(10-oz.) Can Enchilada Sauce
***Can Use More
***Or Homemade Enchilada Sauce
2 T. Powdered 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 350 degrees for 30 minutes.
Remove foil, top with shredded cheese and bake an additional 15 minutes or until bubbly.
8-oz.s Ricotta Cheese, Whole Milk Best
4-oz.s Velveeta, Cubed
1 Medium Onion, Finely Chopped
1/4 Cup Cilantro, Finely Chopped
1 Jalapeno, Minced
8 Each-(6-in.) Corn Tortillas
4-oz.s Mexican-Style Shredded Cheese
1-(10-oz.) Can Enchilada Sauce
***Can Use More
***Or Homemade Enchilada Sauce
2 T. Powdered 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 350 degrees for 30 minutes.
Remove foil, top with shredded cheese and bake an additional 15 minutes or until bubbly.
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