Cheese-Stuffed Enchiladas Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Ricotta cheese15 Ounce (1 Carton)
 Shredded mozzarella cheese1 Cup (16 tbs)
 Jalapeno cheese spread5 Ounce (1 Jar)
 Minced onion1⁄3 Cup (5.33 tbs)
 Egg1
 Frozen tortillas9 Ounce, thawed (1 Package)
 Enchilada sauce20 Ounce (2 Cans Of 10 Ounce Each)
 Shredded cheddar cheese1 Cup (16 tbs)
 Crushed corn chips1 Cup (16 tbs)
 Chopped green chilies To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4394 Calories from Fat 2390

% Daily Value*

Total Fat 265 g407.2%

Saturated Fat 108.2 g541%

Trans Fat 0 g

Cholesterol 718.2 mg

Sodium 8854 mg368.9%

Total Carbohydrates 329 g109.7%

Dietary Fiber 35.7 g142.8%

Sugars 22.4 g

Protein 156 g311%

Vitamin A 300.8% Vitamin C 4%

Calcium 299.9% Iron 41.9%

*Based on a 2000 Calorie diet

Directions

Mix together Ricotta, Mozzarella and Jalapeno cheeses, onion and egg.
Divide filling among 12 tortillas and roll up.
Place fold side down in a 12x8x2 inch glass baking dish.
Pour sauce over top.
Cover and microwave 13 to 16 minutes [ROASTS, 20 to 25 minutesjt or until piping hot.
Give dish a 1/2 turn halfway through cooking.
Combine Cheddar cheese and com chips; sprinkle over top.
Microwave, uncovered, 2 to 3 minutes [ROASTS, 2 minutes 30 seconds to 3 minutes 30 seconds],t or until cheese melts.
Sprinkle chili peppers over top.
Let stand 5 minutes before serving.
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