White Cheese Enchiladas With Green Salsa


  • 8 Corn Tortillas
  • 1 1/2 Cups Ricotta
  • – Peanut Oil
  • 2 Egg Yolks
  • 2 Tbls Parmesan, Grated
  • 1 oz Butter, Melted
  • 2 oz Parmesan, Grated
  • 2 1/2 Cups Salsa Verde (Green Salsa)
  • 5 oz Mozzarella, Shredded
  • 2 Tbls Mozzarella, Shredded
  1. 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.
  2. Preheat the oven to 350 degrees.  Combine the second measure of Parmesan with the first measure of  Mozzarella, the Ricotta and the egg yolks.
  3. Use a food processor or blender to puree until smooth and thoroughly  combined.   Divide the cheese mixture evenly among the tortillas.
  4. Roll each tortilla up tightly.  Place, seam side down, in a baking dish just large enough to hold  them.
  5. Brush with melted butter.
  6. Bake, uncovered, until the tops of the tortillas are crisp (about 10  minutes).
  7. Cover with salsa.  Sprinkle the first measure of Parmesan and the second measure of  Mozzarella over.


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