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Cheese Enchiladas

Southern.Crockpot's picture
Ingredients
  Small curd creamed cottage cheese 1⁄4 Cup (4 tbs)
  Shredded monterey jack cheese 1⁄4 Cup (4 tbs)
  Chopped tomatoes 1⁄4 Cup (4 tbs)
  Sliced green onion with tops 2 Tablespoon
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm), finely chopped (Small Clove)
  6 inch corn tortilla 2
  Mild taco sauce 2 Tablespoon
  Shredded monterey jack cheese 2 Tablespoon
Directions

Mix cottage cheese, 1/4 cup [1/2 cup] Monterey Jack cheese, the tomatoes, onion[s], chili powder, salt and garlic; reserve.
Place tortillas in 1 stack [2 stacks] on plate[s].
Cover with waxed paper and microwave on medium (275 watts) until softened, 20 to 30 sec [30 to 40 sec].
Spoon about 1/3 cup of the cheese mixture onto each tortilla.
Roll tortillas around cheese mixture.
Arrange tortillas, seam sides down, in 14-oz shallow casserole [two 14-oz shallow casseroles].
Spoon taco sauce over tortilla[s].
Cover with vented plastic wrap and microwave on medium-high (385 watts) until hot, 2 to 3 min [3 to 4 min].
Sprinkle with 2 tbsp [1/4 cup] Monterey Jack cheese.
Microwave uncovered on high (550 watts) until cheese is melted, 30 to 40 sec [45 to 60 sec].
Top with sliced ripe olives if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Cheese
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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