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Simple Cheese Enchiladas

Source of Recipe


From "Sunday Suppers"






List of Ingredients



• 1 Tbsp vegetable oil
  
• 1/2 cup chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 1 (16-ounce) can tomato puree
  
• 3/4 cup water
  
• 2 Tbsp minced cilantro
  
• 1/2 tsp dried oregano, crushed
  
• 1/2 tsp ground cumin
  
• 1/2 tsp sugar
  
• 1/2 tsp salt
  
• 1/8 tsp cayenne pepper
  
• 2 cups grated Monterey Jack cheese
  
• 1-1/4 cups part-skim ricotta cheese
  
• 1 (4-ounce) can chopped green chiles, drained
  
• 8 corn tortillas
  
• 1/2 cup sliced black olives
  
• Lime wedges
  






Instructions



1. In a large skillet, heat the oil over medium heat. Add the onion and garlic; saute 5 minutes. Add the tomato puree, water, cilantro, oregano, cumin, sugar, salt and cayenne. Simmer 10 minutes. Spread a thin layer into the bottom of a 9x13-inch baking dish.
   
   
2. Combine 1-1/2 cups Jack cheese, ricotta cheese and green chiles.
   
   
3. Wrap 4 tortillas at a time in paper towels and microwave on 100% power 30 to 40 seconds, or until softened and pliable. Fill the tortillas while warm with the cheese filling and roll. (If the tortillas crack, they have not been softened enough.) Place seam-side down in the dish. (The tortillas can also be wrapped in foil and warmed in a preheated 350-degree oven 10 to 15 minutes. Remove a few at a time for rolling, keeping the remaining warm.)
   
   
4. Spoon the sauce over the enchiladas and sprinkle with 1/2 cup Jack cheese and the olives.
   
   
5. Cover loosely with foil and bake in a preheated 400-degree oven 15 minutes; uncover and continue baking 10 minutes. Serve the enchiladas with a bowl of lime wedges on the side.
   
   Makes 8 enchiladas.