Lower fat veggie enchiladas

Recently I had a conversation with my mom that went "Didn't you used to make like an enchilada casserole?" "Yeah, I got the recipe from a magazine. It had ricotta cheese in it, so it was lower in fat." That was pretty much the end of it, and I came home and made this.

1 container low fat or fat free ricotta
2 cups grated cheese (I used jack)
1 chopped red onion
1 can diced jalapenos, any spiciness degree you like
1 tsp cayenne pepper
1 tsp cumin
salt and pepper to taste
1 jar prepared mole sauce
1 dozen corn tortillas (you may need fewer)

Pre-heat oven to 425. Mix the first 7 ingredients (ricotta through salt/pepper) gently in a bowl. Spread a spoonful of mole sauce on the bottom of a large pyrex baking dish. Place a corn tortilla in the bottom of the dish, heap a generous spoonful of the cheese mixture onto the tortilla, then fold the tortilla in thirds and flip it over so the fold is on the bottom of the pan. Keep going until you run out of cheese. If you're skimpy with the cheese, you'll probably get a dozen, but I am very generous, and I get about eight. Spread all the rest of the mole sauce over the top of the enchiladas, then bake for approximately 25 minutes.

A couple notes: Because nothing in here is going to be bad or unhealthy if you don't cook it long enough, the cooking time isn't exact. Basically, it's done when it's hot and the cheese is melty. As a vegetarian, it's hard to find mole sauce that doesn't have chicken fat in it, but Trader Joe's has some, and it's really good, too. These make pretty good leftovers, too. Also, it's a pretty flexible recipe, so if you don't have jalapenos or you prefer to use cheddar, or you don't like cumin -- don't sweat it! It'll still work. Happy enchilada-ing.