Cheese-Stuffed Enchiladas Recipe
Ingredients
| Ricotta cheese | 15 Ounce (1 Carton) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Jalapeno cheese spread | 5 Ounce (1 Jar) | |
| Minced onion | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 | |
| Frozen tortillas | 9 Ounce, thawed (1 Package) | |
| Enchilada sauce | 20 Ounce (2 Cans Of 10 Ounce Each) | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Crushed corn chips | 1 Cup (16 tbs) | |
| Chopped green chilies | To Taste |
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.
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.
Chef
