super cheese enchiladas
(1 RATING)
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.
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prep time
20 Min
cook time
15 Min
method
Bake
yield
6 (2 enchiladas each)
Ingredients
- 2 cups large curd cottage cheese
- 1/2 pound monterey jack cheese, grated
- 11/4 cups green onions, thinly sliced
- 2 tablespoons vegetable oil
- 1/2 cup grated monterey jack cheese
- 1 medium onion, chopped
- 24 ounces tomato sauce
- 2 1/2 tablespoons chili powder
- 3/4 teaspoon dry oregano
- 3/4 teaspoon salt
- 1 cup coarsley shredded cheddar cheese
- 12 - corn (or flour) tortillas
How To Make super cheese enchiladas
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Step 1Heat oven to 350 degrees. Combine the cottage cheese, the 1/2 lb. Monterey Jack cheese, and the green onions. Set aside.
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Step 2In 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.
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Step 3Lightly 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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