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Enchilada Con Dos Quesos Recipe

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This recipe for Enchilada Con Dos Quesos, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan De Brine
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups picante sauce (mild)
1 cup ricotta cheese
1 cup chopped red pepper
1/3 cup thinly sliced green onions with tops
1/4 cup chopped cilantro
1 clove garlic, minced
8 flour tortillas (6-8")

Directions:
Directions:
Combine 1 cup of the shredded cheese, 1/2 cup of the picante sauce and remaining ingredients except tortillas. Spoon about 1/2 cup of the mixture down the center of each tortilla;roll up. Place, seam side down, in ungreased 9x13" baking dish. Spoon remaining picante sauce evenly over enchiladas. Bake uncovered at 350 20 minutes or until hot. Sprinkle with remaining shredded cheese. Makes four servings of two enchiladas each.

Personal Notes:
Personal Notes:
For those wanting to try a Mexican dish, this one is not too spicy and enjoyed by most. Serve with rice and refried beans, a simple green salad and flan for dessert.

 

 

 

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