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Chile And Cheese Enchiladas

Mexican.Chef's picture
Ingredients
  Small curd cottage cheese 1 1⁄2 Cup (24 tbs)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Instant onion soup 1 Ounce (1 Envelope)
  Finely chopped green onion 1 Cup (16 tbs)
  Corn tortillas 12
  California green chiles 7 Ounce, seeded and cut in 12 thick strips (1 Large Can)
  Jack cheese 1 Pound, shredded
  Enchilada sauce 1 Can (10 oz)
Directions

In a bowl combine sour cream, cottage cheese, onion soup, and green onions; set aside.
Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each tortilla; top with 1 green chile strip, then add about 1/4 cup of the jack cheese.
Roll up and place side by side, seam side down, in a 9 by 13-inch baking pan.
Spoon remaining sour cream mixture evenly over tortillas, then pour enchilada sauce over them and sprinkle remaining jack cheese over all.
Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
12

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 154

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 56.2 mg18.7%

Sodium 830.9 mg34.6%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 3.7 g

Protein 15 g30.9%

Vitamin A 36.1% Vitamin C 78.7%

Calcium 36.9% Iron 7.6%

*Based on a 2000 Calorie diet

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Chile And Cheese Enchiladas Recipe