Chipotle, Ricotta Enchiladas

- for pairing with the Holly's Hill Vineyards
Roussanne

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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