Cottage Cheese Cheddar Enchiladas With Taco Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can assemble these up to 24 hours in advance and refrigerate. Use homemade taco sauce or bottled, my Kittencal's Red Enchilada or Taco Sauce works great with this recipe! Ingredients:
1 cup cream-style cottage cheese |
1 1/2 cups shredded old cheddar cheese |
1 -2 teaspoon minced fresh garlic |
2 medium firm tomatoes, chopped |
2 green onions, chopped |
3 teaspoons chili powder |
1 teaspoon seasoning salt |
2 tablespoons canned diced green chilies (or to taste) |
8 (6 inch) corn tortillas |
1 cup taco sauce (or to taste) |
1 cup grated cheddar cheese (or to taste) |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl mix together cottage cheese, 1-1/2 cups shredded cheddar cheese, tomatoes, green onions, chili powder, seasoned salt and green chilies (if using).
4. Divide the mixture between the 8 corn tortillas.
5. Roll up the tortillas and place seasom-side down in the baking dish.
6. Drizzle the taco sauce over the tortillas and thne sprinkle with 1 cup grated cheddar cheese (or to taste).
7. Bake for 15-20 minutes or until hot and the cheese has melted.
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