| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Curtis aike, Flash1 | 1 | servings | |
INGREDIENTS
| 1 | lb | Ricotta cheese |
| 1 | Egg | |
| 1 | c | Chopped green onions |
| 2 | tb | Chopped green chilies |
| 1 | ts | Cumin |
| 4 | oz | Shredded Jack cheese |
| 8 | Fresh corn tortillas; (about 6 inches in | |
| ); ¥ | ||
| 10 | oz | Canned enchilada sauce |
| 8 | oz | Shredded cheddar cheese |
| Sour cream and chopped green onions; for garnish |
INSTRUCTIONS
In large mixing bowl, stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Set aside. Wrap tortillas in towel. Micro-cook on high heat until pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12 by 8 by 2 inch dish, place rolls, seam over rolls. Pour enchilada sauce over rolls. Micro-cook on high heat until heated throughout. Cover enchilada with cheddar cheese. Micro-cook until cheese is almost melted. Serve warm with sour cream and green onions. Approximately 13 minutes. Per serving (excluding unknown items): 1806 Calories; 139g Fat (69% calories from fat); 115g Protein; 25g Carbohydrate; 648mg Cholesterol; 1862 mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2108 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”