Cheese Enchiladas

Kevin Morris

By
@morrke



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Ingredients

2 large
chopped onions
4
cloves minced fresh garlic
2 Tbsp
olive oil
28 oz
can tomatoes, undrained and chopped
15 oz
can tomato sauce
1-2 Tbsp
chili powder
1 tsp
salt
2 tsp
ground oregano
1/2 tsp
ground cumin
12 oz
cream style cottage cheese
2 c
shredded monterey jack cheese
4 oz
can chopped green chiles
12
flour tortillas
1/2 c
olive oil
1 can(s)
pinto beans rinsed and drained

Directions Step-By-Step

1
Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.
2
Stir in tomatoes, tomato sauce, chili powder, salt, oregano and cumin.
3
Simmer, uncovered, 20 minutes, stirring occasionally.
4
Set aside 2 cups enchilada sauce in a shallow bowl.
5
Spoon 1 cup sauce into a lightly greased 13 x 9 x 2 inch baking dish; set aside.
6
Reserve remaining sauce in skillet.
7
Combine cottage cheese, 1 cup monterey jack cheese and chiles; stir well, and set aside.
8
Fry tortillas, one at a time, in ½ cup olive oil for 1 second on each side or just until tortillas are softened.
9
Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
10
Add beans to remaining sauce in skillet; stir well.
11
Spread about 2 tablespoons cottage cheese mixture on each tortilla.
12
Spoon about ½ cup bean mixture over half of each tortilla; fold tortilla in half.
13
Transfer each enchilada to reserved baking dish.
14
Top with remaining sauce and cheese.
15
Bake at 350 degrees for 20 minutes or until bubbly. Yield: 8 to 10 servings.