Cheese Enchiladas

Kevin Morris


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2 large
chopped onions
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
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
flour tortillas
1/2 c
olive oil
1 can(s)
pinto beans rinsed and drained


1Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.

2Stir in tomatoes, tomato sauce, chili powder, salt, oregano and cumin.

3Simmer, uncovered, 20 minutes, stirring occasionally.

4Set aside 2 cups enchilada sauce in a shallow bowl.

5Spoon 1 cup sauce into a lightly greased 13 x 9 x 2 inch baking dish; set aside.

6Reserve remaining sauce in skillet.

7Combine cottage cheese, 1 cup monterey jack cheese and chiles; stir well, and set aside.

8Fry tortillas, one at a time, in ½ cup olive oil for 1 second on each side or just until tortillas are softened.

9Drain on paper towels; dip each tortilla in the reserved enchilada sauce.

10Add beans to remaining sauce in skillet; stir well.

11Spread about 2 tablespoons cottage cheese mixture on each tortilla.

12Spoon about ½ cup bean mixture over half of each tortilla; fold tortilla in half.

13Transfer each enchilada to reserved baking dish.

14Top with remaining sauce and cheese.

15Bake at 350 degrees for 20 minutes or until bubbly. Yield: 8 to 10 servings.