(White Cheese Enchiladas with Green Salsa))

Ingredients

• •8 corn Tortillas
• •1 1/2 cups ricotta
• •peanut oil
• •2 egg yolks
• •2 tablespoons parmesan, grated
• •1 ounce butter, melted
• •2 ounces parmesan, grated
• •2 1/2 cups green salsa
• •5 ounces mozzarella, shredded
• •2 tablespoons mozzarella, shredded

Directions

1. 1Heat about 1 inch of peanut oil to 325 degrees in a shallow skillet.
2. 2Pass the tortillas, one at a time, through the oil to soften them. Press between paper towels to remove excess oil.
3. 3Preheat the oven to 350 degrees.
4. 4Combine the second measure of Parmesan with the first measure of Mozzarella, Ricotta and the egg yolks.
5. 5Use a food processor or blender to puree until smooth and thoroughly combined.
6. 6Divide the cheese mixture evenly among the tortillas.
7. 7Roll each tortilla up tightly.
8. 8Place, seam side down, in a baking dish just large enough to hold
9. 9them.
10. 10Brush with melted butter.
11. 11Bake, uncovered, until the tops of the tortillas are crisp
12. 12Cover with salsa.
13. 13Sprinkle the first measure of Parmesan and the second measure of Mozzarella over.
14. 14Cover lightly with aluminum foil, making sure the foil does not touch the tortillas or the sauce.
15. 15Bake until the sauce is heated and the cheese is melted
16. 16Serve hot.