1 1/2 cups onion chopped 1 green bell pepper,chopped 1 cup frozen corn, thawed 3 ounces light processed American cheese 1/2 cup low-fat Ricotta cheese 1 1/2 cups cooked white rice 10 corn tortillas or cornmeal crepes 1 1/2 cups mild or hot Enchilada Sauce salt & pepper to taste
To make the filling, heat a medium skillet over medium heat. Add the onion and bell pepper and saute, stirring occasionally, until lightly browned, about 5 minutes. Add the corn and American cheese, and stir until the cheese is melted. Add the rice and ricotta cheese and mix well. Season to taste with salt and pepper.Prepare tortillas with the method of choice and fill each one with a generous 1/2 cup filling. Bake or microwave as directed.Serve two enchiladas per person.Garnish with a drizzle of Sour cream.
Enjoy this delicious veggie enchiladas Mexican recipe!