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Cheesy Enchiladas

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Betty Crocker Kitchens
Updated May 23, 2022
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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.

Cheesy Enchiladas

  • Prep Time 10 min
  • Total 30 min
  • Servings 2
  • Ingredients 9
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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 from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Nutrition

345 Calories
17 g Total Fat
21 g Protein
31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
155
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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