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Chipotle, Ricotta Enchiladas

Serves four hungry people

  • 16 corn tortillas
  • 30 oz store bought prepared enchilada sauce or make the easy sauce recipe below
  • 1 container ricotta cheese (15oz)
  • 2 chipotle chiles from can, seeded and rinsed
  • 1 garlic clove, coarsley chopped
  • 1 bunch spinach
  • Shredded jack cheese
  • Sour cream for garnish
  • Cilantro for garnish

Blend the ricotta, chipotles and garlic in a food processor. Heat a skillet over medium heat and lay tortillas one at a time without overlapping until warm. Turn tortillas to warm other side without toasting them. Transfer each tortilla to the enchilada sauce one at a time and turn over to coat both sides. Fill each tortilla with a little cheese mixture and a few leaves of spinach and then roll each one. Put them in a casserole in a single layer. Put what remaining sauce you have over the rolled enchiladas and top with shredded jack cheese. Cover and bake in a preheated oven at 350 degrees for twenty minutes. Serve the enchiladas topped with sour cream and cilantro.

Enchilada Sauce

  • 30 oz tomato sauce
  • 1/2 tsp dried Mexican Oregano
  • 1 tbsp ground Cumin
  • 1 tsp salt

Mix all ingredients in bowl.

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