Easy Cheese Enchiladas

Name: Easy Cheese Enchiladas
Ingredients: 1/2 c. chopped onion; 1 clove garlic, minced; 1 (16 oz.) can tomato puree; 3/4 c. water; 1/2 tsp. dried oregano, crushed; 1/2 tsp. cumin; 1/2 tsp. sugar; 1/2 tsp. salt; 1/8 tsp. cayenne pepper; 2 c. grated Monterey Jack cheese; 1 1/4 c. Ricotta cheese; 1 (4 oz.) can chopped green chilies, drained; 8 corn tortillas; 1/2 c. sliced black olives; lime wedges

15 ingredients

13 steps

Ingredients

1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomato puree
3/4 c. water
1/2 tsp. dried oregano, crushed
1/2 tsp. cumin
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 c. grated Monterey Jack cheese
1 1/4 c. Ricotta cheese
1 (4 oz.) can chopped green chilies, drained
8 corn tortillas
1/2 c. sliced black olives
lime wedges

Directions

1

Saute onion and garlic in small amount of vegetable oil for 5 minutes.
2

Add the tomato puree, water, oregano, cumin, sugar, salt and cayenne pepper.
3

Simmer 10 minutes.
4

Spread a thin layer in the bottom of a 9 x 13-inch pan.
5

Combine 1 1/2 cups of the Jack cheese with the Ricotta cheese and the green chilies.
6

Wrap 4 tortillas at a time in paper towels and microwave on High for 30 seconds or until softened and pliable.
7

Fill the tortillas while warm with the cheese filling and roll.
8

Place seam side down in the baking dish.
9

(The tortillas can also be wrapped in foil and warmed in a 350° oven for 10 to 15 minutes.
10

Remove a few at a time for rolling.)
11

Spoon remaining sauce over the enchiladas; sprinkle with remaining Jack cheese and the olives.
12

Cover loosely with foil and bake at 400° for 15 minutes; uncover and bake 10 minutes longer.
13

Serve with a bowl of lime wedges on the side.