Comments Three Cheese Enchiladas

Three Cheese Enchiladas: 10/10/05

Last night I made enchiladas. Here's the recipe:

Sauce

1/2 an onion, diced
1/4 cup fresh cilantro, diced
six cloves of garlic, diced
1 can of green chilies, diced
1 can (16 oz) diced tomatoes
1 can (32 oz) tomato sauce
3 Tbs ricotta cheese
dash of oregano for taste

Filling

10 corn tortillas
10 Tbs ricotta cheese (one scoop per tortilla)
2 cups American cheddar cheese (grated)
1/2 cup sharp white cheddar cheese (grated)
10 sprigs of cilantro

Preparation:
Preheat the oven 350° F
In a wok or deep pot, saute the onion, cilantro, garlic and chilies. Once the onions and garlic have turned color, add in the tomatoes and reduce heat. Cook for about ten minutes and then add the tomato sauce and stir in the ricotta cheese. Cover and simmer for another ten minutes.

Microwave the tortillas for about a minute to soften them. Layer the bottom of the casserole dish with some of the sauce. Then add one table spoon of ricotta cheese and a scoop of the cheddar cheese mixture. Add a sprig of cilantro. Wrap tortillas and place seam down in the sauce. Cover the tortillas with the remaining sauce and cheese.

Cook for 10 minutes to melt the cheese.

Painting Soon:

If the contractors stay on schedule, our building will be high pressure washed tomorrow in preparation for priming and painting. We will have to bring our garden inside again until the painting is done. Fortunately the summer heat wave is over so the new plants will probably survive (assuming the cat doesn't eat them).

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Comments Three Cheese Enchiladas

Three Cheese Enchiladas: 10/10/05

Preparation:

Painting Soon:

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