Two-Cheese Enchiladas

1. 1

   Preheat oven to 350F.

2. 2

   Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl.

3. 3

   Season filling with salt and pepper.

4. 4

   Heat oil in medium skillet over medium heat.

5. 5

   Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side.

6. 6

   Transfer tortillas to paper towels and drain.

7. 7

   Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish.

8. 8

   Spoon generous 1/4 cup filling into center of 1 tortilla.

9. 9

   Fold bottom of tortilla over filling; roll up tortilla to enclose filling.

10. 10

    Place seam side down in prepared dish.

11. 11

    Repeat with remaining tortillas and filling.

12. 12

    Top with 1/2 cup taco sauce and 1 cup Monterey Jack.

13. 13

    Bake enchiladas uncovered until heated through, about 30 minutes.

14. 14

    Sprinkle with additional cilantro.

No additional tips available.