Preparation:
In a medium size bowl combine chicken, Ricotta and Jack cheeses, chiles,
egg and onion. Wrap tortillas in a paper towel. Microwave at high (100%)
until pliable, 45 seconds to 1 minute. Place filling in tortillas and rol=
l,
jelly roll fashion.
Pour half the enchilada sauce in the bottom of a 2 quart oblong baking
dish. Place enchiladas in dish and pour remaining sauce over top. Cover
with wax paper. Microwave at high (100%) until heated through, 8 to 10
minutes.
Sprinkle with Cheddar cheese. Microwave at high (100%) until cheese is
melted, 1 to 2 minutes.
Makes 6 servings. |
