Cheese Enchiladas
Source of Recipe
Copykat
List of Ingredients
Jacqueline & Janice's Cheese Enchiladas
Source -Jacqui @ RQ
“This off the cuff with a conversation with my friend, Janice, this afternoon and DH and I agreed they were great. Janice came up with the tortilla warming method saving beaucoup calories as they were not dipped in oil, also were sooooo tender and rolled beautifully. This and a crisp green salad...”
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. Recipe
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