RICOTTA CHEESE ENCHILADAS
1 lb. ricotta cheese (2 cups) **
1 egg
1 cup chopped green onions (tops too)
1/4 cup chopped green chilies (canned or fresh)
1 small jalapeno, seeded & minced (optional)
1 tsp cumin
1 tsp crushed garlic
1 tsp chili powder
1 cup shredded Jack, Cheddar or blend cheese
8 flour tortillas
1 10-oz. can enchilada sauce
1-1/2 to 2 cups shredded Cheddar (or Mexican blend) cheese
sour cream, green onions, and chopped cilantro for garnish
Combine ricotta cheese, egg, most of the onions, cumin, chili powder, chilies, jalapeno and Jack cheese in a bowl. Divide mixture evenly among tortillas and roll up tightly. Place seam side down in lightly greased/sprayed 12x8” baking dish. Pour enchilada sauce on top and cover with Cheddar cheese.
Bake at 375 about 30-45 minutes, or until cheese melts and it’s all really hot. Garnish with sour cream, cilantro and green onions. Makes 8 enchiladas (probably 3-4 servings, depending on your appetite)
** NOTE: If you don't have ricotta cheese, you can use small curd cottage cheese.