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My mom used to make these enchiladas when I was growing up. I remember my brother and I loving them and asking her to make them. I think she cut this recipe out of the local paper when I was probably somewhere around 8. Daniel also LOVES these! What I like about this recipe is that calls for simple ingredients, and comes together fairly quickly. I hope you will give it a try!
- 1 tbsp. olive or vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (16 oz) jar salsa
- 1/2 tsp. cumin
- 1/8 tsp. cayenne pepper
- 2 cups jack cheese
- 1 (16 oz) tub ricotta cheese
- 1 (4 oz) can diced green chilies
- 8 flour tortillas
- 1 small can sliced olives
Preheat your oven to 400 degrees and grease a 13X9 inch glass baking dish generously with cooking spray. Saute onions and garlic over medium high heat in the olive oil until onions are translucent. Add the salsa and cook until heated through. Remove from heat and spread half of this mixture on the bottom of the baking dish. Meanwhile, in a medium sized bowl, mix together the ricotta, half of the jack, the chilies, the cayenne and the cumin. Fill each tortilla with an equal amount of cheese mixture. To fill the tortillas, place filling in the middle, fold in the sides and roll up as you would a burrito. Line each filled tortilla in the baking dish. Top with remaining salsa mixture, remaining cheese, and olives. Bake for about 15 minutes or until hot and bubbly!