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Two Cheese Enchiladas

List of Ingredients




1 15-ounce container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14
ounces)
2 cups bottled mild green taco sauce
1 4-ounce can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro

5 tablespoons corn oil
12 6-inch-diameter corn tortillas

Additional chopped fresh cilantro

Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack,
1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large
bowl. Season filling with salt and pepper.

Heat oil in medium skillet over medium heat. Using tongs, add
tortillas 1 at a time to oil; fry just until softened, about 5
seconds per side. Transfer tortillas to paper towels and drain.

Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon
generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling;
roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat
with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup
Monterey Jack.

Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with
additional cilantro.


Recipe