Super Cheese Enchiladas

Super Cheese Enchiladas

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emily lathlean


My family loves this recipe "as is", but you can add a lb. or so of browned ground beef or turkey,shredded cooked pork, chicken or beef if you want to.


★★★★★ 1 vote

6 (2 enchiladas each)
20 Min
15 Min


  • 2 c
    large curd cottage cheese
  • 1/2 lb
    monterey jack cheese, grated
  • 11/4 c
    green onions, thinly sliced
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    grated monterey jack cheese
  • 1 medium
    onion, chopped
  • 24 oz
    tomato sauce
  • 2 1/2 Tbsp
    chili powder
  • 3/4 tsp
    dry oregano
  • 3/4 tsp
  • 1 c
    coarsley shredded cheddar cheese
  • 12
    corn (or flour) tortillas

How to Make Super Cheese Enchiladas


  1. Heat oven to 350 degrees.
    Combine the cottage cheese, the 1/2 lb. Monterey Jack cheese, and the green onions. Set aside.
  2. In lg. skillet, saute chopped onion in 1 tbs. of the oil. Add the 1/2 cup Monterey Jack cheese, tomato sauce, and seasonings. Simmer, covered, 15 minutes.
  3. Lightly fry tortillas in remaining oil. (You can use another skillet, or put sauce in bowl and wipe out the skillet you used). Drain tortillas o paper towels on a paper plate. Fill with the cheese mixture, fold over, and place in 9x13 inch baking dish. (Or similar size). Pour warm enchilada sauce over top. Cover with the shredded Cheddar cheese. Bake for 15 minutes. Can be made ahead and refrigerated before baking. Just increase baking time til hot and bubbly, (about twice the baking time).

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