1 1/2 cups onion chopped1 green bell pepper,chopped1 cup frozen corn, thawed3 ounces light processed American cheese1/2 cup low-fat Ricotta cheese1 1/2 cups cooked white rice10 corn tortillas or cornmeal crepes1 1/2 cups mild or hot Enchilada Saucesalt & pepper to taste
Veggie Enchiladas Recipe by Anne Lindsay Gree
1. 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!