cheese enchiladas

★★★★★ 1
★★★★★ 1

Ingredients For cheese enchiladas

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

How To Make cheese enchiladas

  • 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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