Monterey Risotto Enchiladas Recipe

Cooking Directions

• STEP 1.Prepare the risotto according to the package instructions.
• STEP 2.In a large skillet, heat the enchilada sauce over medium heat.
• STEP 3.Dip each tortilla in the enchilada sauce to coat both sides.
• STEP 4.Place a spoonful of the risotto in the center of each tortilla.
• STEP 5.Roll up the tortilla and place it seam-side down in a baking dish.
• STEP 6.Repeat with the remaining tortillas and risotto.
• STEP 7.Pour the remaining enchilada sauce over the enchiladas.
• STEP 8.Sprinkle the shredded Monterey Jack cheese over the top.
• STEP 9.Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve hot and garnish with chopped cilantro, if desired.

Cooking Tips

• You can add cooked chicken or vegetables to the risotto filling for added flavor and protein.
• If you prefer a spicier enchilada sauce, you can add some diced jalapenos or a pinch of cayenne pepper.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the enchiladas hot as a main dish.
• You can serve them with a side of Mexican rice and refried beans for a complete meal.
• Garnish with chopped cilantro, sour cream, and sliced avocado for extra flavor.
• Reheat leftover enchiladas in the oven or microwave until heated through.