• Ingredients: 19
  • Serves: 6

Two-cheese enchiladas with additional chopped fresh cilantro.

Ingredients

  • Additional chopped fresh cilantro

For chipotle sauce:

  • 1 cup raspberries
  • 2 tbsps. sugar
  • 1/4 cup Ruby Port
  • 1 drained canned whole chipotle chile in adobo

For Zuni rolls:

  • 2 scallions
  • two 9- to 10-inch flour tortillas
  • 2/3 cup coarsely grated Havarti
  • 1/4 lb. thinly sliced smoked turkey breast
  • 6 slices crisp-cooked bacon

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl.
  2. Step 2 Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side.

    For this step you will need

  3. Step 3 Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla.
  4. Step 4 Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish.
  5. Step 5 Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.

    For this step you will need

Nutrition information

Calories 614 Carbohydrates 29 g (10%)
Fat 44 g (68%) Protein 28 g (55%)
Saturated Fat 22 g (108%) Sodium 758 mg (32%)
Polyunsaturated Fat 8 g Fiber 4 g (16%)
Monounsaturated Fat 12 g Cholesterol 106 mg (35%)