| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Beans, Main dish, Mexican |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Mole sauce; (1 jar) |
| 1 |
c |
Water |
| 24 |
|
Corn tortilias |
| 1 |
lb |
Black beans; prepared |
| 1 |
pt |
Ricotta |
| 4 |
|
Tomatillo; cleaned and sliced thin |
| 1 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
1. In a sauce pan bring mole sauce and water to a boil. Simmer until
reduced by 1/4.
2. In a heavy skillet, heat tortillas one at a time on both sides. Using
tongs, dip tortillas into sauce.
3. Lay tortilla on counter and fill with 1/4 cup beans, two teaspoons
ricotta and one slice of tomatillo.
4. Roll tortillas up and place into baking dish. (Tortillas may be folded
if you prefer.)
5. Evenly pour remaining sauce over enchiladas. Top with Cheddar cheese and
bake at 350° for 30 minutes.
Recipe by: Andre Prost, Inc.
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Sep 14, 1998, converted by MM_Buster v2.0l.
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