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  • 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 -

Ingredients

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

Steps

Hide Images
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
155
% Daily Value
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
50 mg
Sodium
1000 mg
Potassium
390 mg
Total Carbohydrate
31 g
Dietary Fiber
4 g
Protein
21 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
12%
12%
Calcium
44%
44%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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