Zesty Cheese Enchiladas

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Posted by: Carla

 

 

 

* Exported from MasterCook *

 

Zesty Cheese Enchiladas

 

Recipe By :Reader's Digest Great Recipes for Good Health

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Enchiladas

Mexican

 

Amount Measure Ingredient -- Preparation Method

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8 6-inch corn tortillas

1 cup part-skim ricotta cheese

2 green onions -- chopped

1 tablespoon chopped fresh coriander or 1/2 teaspoon

ground coriander

3/4 teaspoon ground cumin

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 teaspoons lemon juice

1 cup shredded part-skim Mozzarella cheese

 

1. Preheat the oven to 350 degrees. Wrap the tortillas in aluminum foil and

heat in the oven for 10 minutes or until warm, soft, and pliable. Remove the

tortillas from the oven and set aside; raise the oven temperature to 375

degrees.

2. In a small bowl, mix together the ricotta cheese, green onions, coriander,

cumin, chili powder, cayenne pepper, and lemon juice and set aside.

3. To assemble the enchiladas, spread 2 tablespoons of the cheese mixture in

the center of a tortilla and fold one side over filling. Fill and fold the

remaining tortillas in the same fashion. Using a pancake turner or wide

spatula, gently lift and arrange the enchiladas in two rows, slightly

overlapping, in a lightly greased 9 x 9 x 2-inch baking pan.

4. Cover with aluminum foil and bake for 20 minutes; uncover; sprinkle the

enchiladas with the Mozzarella cheese, and bake 5 minutes longer to melt the

cheese. Using a pancake turner, carefully remove the enchiladas from the

baking pan and serve directly on plates.

 

 

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