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Cheesy Enchiladas

Perkins's picture
You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.
Ingredients
  Small curd creamed cottage cheese 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese/3 ounces cheddar cheese 3⁄4 Cup (12 tbs)
  Tomato 1 Small, chopped (1/2 cup)
  Green onion 2 Medium, sliced (2 tablespoons)
  Chili powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic clove 1 Small, finely chopped
  Corn tortillas 4 (6 inches in diameter)
  Taco sauce 1⁄4 Cup (4 tbs) (jarred Old El Paso®)
Directions

1. Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Sweet
Feel: 
Cheesy
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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