Cheese Enchiladas

1
Kevin Morris

By
@morrke


Rating:

★★★★★ 1 vote

Comments:

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

How to Make Cheese Enchiladas

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.

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