Saucy Cheese Enchiladas
|Garlic||4 Clove (20 gm)|
|Olive oil||2 Tablespoon|
|Canned tomatoes||28 Ounce|
|Canned tomato sauce||15 Ounce|
|Chili powder||2 Tablespoon|
|Ground oregano||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cream style cottage cheese||12 Ounce|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Canned chopped green chilies||4 Ounce|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned pinto beans||15 Ounce|
|Canned whole kernel corn||7 Ounce|
Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.
Stir in tomatoes, tomato sauce, chili powder, salt, oregano, and cumin.
Simmer, uncovered, 20 minutes, stirring occasionally.
Set aside 2 cups enchilada sauce in a shallow bowl.
Spoon 1 cup sauce into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Reserve remaining sauce in skillet.
Combine cottage cheese, 1 cup Monterey Jack cheese, and chilies; stir well, and set aside.
Fry tortillas, one at a time, in 1/2 cup olive oil for 1 second on each side or just until tortillas are softened.
Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
Add beans and corn to remaining sauce in skillet; stir well.
Spread about 2 tablespoons cottage cheese mixture on each tortilla.
Spoon about 1/2 cup bean mixture over half of each tortilla; fold tortilla in half.
Transfer each enchilada to reserved baking dish.
Top with remaining sauce and cheese.
Bake at 350Â° for 20 minutes or until bubbly.