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Cheese Enchiladas

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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.

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