The dog days of summer…
Or whatever they call them
Have been some of the best days around!!
So many unexpected turns, I just love all the fun that summer seems to bring and sometimes just wonder how it is all real life
So yea. About that. I’ve been kinda MIA…
Enjoying seasonally amazing temps.
Under beautiful blue skies.
Meeting and spending time with so many fun & great people
With the trend of meals at favorite restaurant spots continuing…
Burrata. My one true love? Yes, when combined w/ fried green tomatoes, BACON, onion jam and a fried duck egg!
And just a bit of time here and there for simple throw together meals.
Like these sweet n’ spicy ricotta enchiladas.
I adore using ricotta in enchis, have done it before and will do.it.again!
Mango Ricotta Enchiladas —> one of my favorite enchi recipes of alltimeeverever!!
If you haven’t tried this swap out for the usual suspect shredded cheese before, I’d definitely recommend it
Not only does it add a fun sweet contrast to a spicy sauce, but the ricotta also makes the enchis so doughy and delicious if you ask me
This enchi version is simple simple simple and uses just wheat tortillas, ricotta, broccoli, olives and salsa to come together…
I mean how much easier can you get???
Oh yes, and top them with a bit of hot sauce too. Because, you know, you can never go wrong there
Hope you are enjoying some easy recipes & beautiful summer days too!!
Sweet n’ Spicy Ricotta Enchiladas
- Whole wheat flour tortillas
- Ricotta (part-skim)
- Black olives
- Fresh broccoli
Lightly oil a baking dish and pour a small amount of sauce down to prevent sticking. Fill as many tortillas as you like with a layer of ricotta, a sprinkle of olives and a few pieces of fresh broccoli. Roll up and place in baking dish, covering with more salsa once complete.
Cover, bake at 350F for 20 minutes. Uncover and bake another 10-15 minutes or until any excess liquid evaporates. Serve!
NOTE: I used one jar of salsa per 3 tortillas and about 1/3 cup ricotta to fill each enchi. You can just adjust recipe accordingly based on how many you are making or what you like.