White cheese enchiladas w/green salsa

8 Servings

Ingredients

Quantity Ingredient
8 Corn Tortillas
1½ cup Ricotta Cheese
Peanut Oil
2 Egg Yolks
2 tablespoons Parmesan; Grated
1 ounce Butter; Melted
2 ounces Parmesan; Grated
2½ cup Salsa Verde; (Green Salsa)
5 ounces Mozzarella; Shredded
2 tablespoons Mozzarella; Shredded

Directions

From: kmeade@... (The Meades)

Date: Mon, 1 Jul 1996 15:42:27 -0400 Recipe By: JHALAPI@...

Heat about 1" of peanut oil to 325 degrees in a shallow skillet. Pass the tortillas, one at a time, through the oil to soften them. Press between paper towels to remove excess oil. Preheat the oven to 350 degrees. Combine the second measure of Parmesan with the first measure of Mozzarella, the Ricotta and the egg yolks. Use a food processor or blender to puree until smooth and thoroughly combined. Divide the cheese mixture evenly among the tortillas. Roll each tortilla up tightly. Place, seam side down, in a baking dish just large enough to hold them. Brush with melted butter. Bake, uncovered, until the tops of the tortillas are crisp (about 10 minutes).

Cover with salsa. Sprinkle the first measure of Parmesan and the second measure of Mozzarella over. Cover lightly with aluminum foil, making sure the foil DOES NOT TOUCH the tortillas or the sauce. Bake until the sauce is heated and the cheese is melted (10-12 minutes). Serve hot MC-Recipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes