1 photo of Cheese Enchiladas Recipe
cloves minced fresh garlic
can tomatoes, undrained and chopped
cream style cottage cheese
shredded monterey jack cheese
can chopped green chiles
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.