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7

Cheesy Enchiladas

Prep 10 min
Total 30 min
Servings 0

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. MORE+ LESS-

By Betty Crocker Kitchens

September 26, 2015

Ingredients

1/2

cup small curd creamed cottage cheese

3/4

cup shredded Monterey Jack or Cheddar cheese (3 ounces)

small tomato, chopped (1/2 cup)

medium green onion, sliced (2 tablespoons)

teaspoon chili powder

1/4

teaspoon salt

small garlic clove, finely chopped

corn tortillas (6 inches in diameter)

1/4

cup jarred Old El Paso™ taco sauce

Steps

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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.

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.