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Saucy Cheese Enchiladas

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Anonymous (not verified)
Ingredients
  Onions 2 Large
  Garlic 4 Clove (20 gm)
  Olive oil 2 Tablespoon
  Canned tomatoes 28 Ounce
  Canned tomato sauce 15 Ounce
  Chili powder 2 Tablespoon
  Salt 1 Teaspoon
  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
  Corn tortillas 12
  Olive oil 1⁄2 Cup (8 tbs)
  Canned pinto beans 15 Ounce
  Canned whole kernel corn 7 Ounce
Directions

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 350° for 20 minutes or until bubbly.

Recipe Summary

Cuisine: 
American
Servings: 
10

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