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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 15 |
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A most delicious enchilada - enough for a couple of pans for a potluck or freezing. I like to use Mmmm Good Ranchero Sauce for my red enchilada sauce. I prefer to soften my tortillas by dipping in hot enchilada sauce - too old to fry (LOL). We like to add 2 cups of freshly cut sweet corn when it comes into season. Ingredients:
3 cups sour cream |
3 cups cottage cheese |
3 cups cheese, shredded |
4 eggs, beaten |
1 cup green chili pepper, diced |
1 1/2 cups corn, canned sweet yellow |
3/4 cup cilantro, minced |
1/2 cup onion, diced |
1 teaspoon salt |
3 teaspoons cumin, freshly ground |
1 tablespoon black pepper, freshly ground |
1 tablespoon garlic powder |
4 cups enchilada sauce |
3 dozen corn tortillas, softened in hot oil (2 dozen burrito sized flour tortillas) |
Directions:
1. Soften the tortillas in hot oil (do not fry until crisp just softened) or hot enchilada sauce. Stack on a plate as they are softened.
2. Mix sour cream, 2 cups shredded cheese, beaten eggs, green chiles, cilantro, onion, salt, pepper, cumin & garlic powder in a bowl.
3. Fill tortillas with cheese mixture one at a time and roll.
4. Place in large casserole dish (or two). Pour enchilada sauce over top of enchiladas. Sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.
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