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Betty Crocker
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Cheesy Enchiladas

Cheesy Enchiladas

Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.

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(65 Ratings)

65 Ratings

5 spoons 49%

4 spoons 28%

3 spoons 18%

2 spoons 3%

1 spoons 2%

Member Reviews (16)
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  • PREP TIME

    10 Min

  • TOTAL TIME

    30 Min

  • SERVINGS

    0

 

1/2
cup small curd creamed cottage cheese
3/4
cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1
small tomato, chopped (1/2 cup)
2
medium green onion, sliced (2 tablespoons)
1
teaspoon chili powder
1/4
teaspoon salt
1
small garlic clove, finely chopped
4
corn tortillas (6 inches in diameter)
1/4
cup jarred Old El Paso® taco sauce
  • 1 Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
  • 2 Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
  • 3 Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
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Expert Tips

Use fat-free cottage cheese and reduced-fat cheeses.

Perk up this south-of-the-border favorite by using hot taco sauce and Monterey Jack cheese with jalapeño peppers. Garnish with chopped fresh cilantro.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 10 g,
  • Cholesterol 50 mg;
  • Sodium 1000 mg;
  • Total Carbohydrate 31 g
    • (Dietary Fiber 4 g,
  • Protein 21 g;
Percent Daily Value*:
  • Vitamin A 26.00%;
  • Vitamin C 12.00%;
  • Calcium 44.00%;
  • Iron 10.00%;
Exchanges:
  • 2 Starch;
  • 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 16 Reviews View All
Posted 5/19/2010 10:18:50 AM REPORT ABUSE DReibel said:
Rating:
Very tasty! I substituted green chile enchilada sauce for the taco sauce. This is a fast, easy recipe that I will come back to time and again...
This reply was: Helpful  Inspiring
Posted 6/1/2009 11:48:43 AM REPORT ABUSE MMH7 said:
Rating:
These were okay but that was way too much garlic & I like garlic more than most people. I think next time I may use just a little garlic powder instead. I also wasn't too crazy about the tomatoes in there once cooked, & the enchiladas kind of fell apart but that's probably because I didn't have the right size corn tortillas (they only had taco size at the store). I think if I make them again I will do them a little differently & have some sour cream with them too. I did add extra cheese & green onion which was fine. BUT - before I cooked them - the filling tasted wonderful (even with too much garlic and the tomatoes) so now I'm trying to figure out what I could do with the filling cold & not baked. Maybe just have on crackers or something. It was really good BEFORE I cooked it, not so much afterward.
This reply was: Helpful  Inspiring
Posted 12/6/2007 10:01:52 AM REPORT ABUSE hungryjill said:
Rating:
I made this recipe last night, and everybody loved it. It was very easy to make. I doubled the recipe, and added a little bit more garlic.
This reply was: Helpful  Inspiring
1 - 3 of 16 Reviews View All
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