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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cottage Cheese Enchiladas Recipe

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This recipe for Cottage Cheese Enchiladas is from Our Family's Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
2 cups shredded, roasted chicken or 2 ground beef
½ cup onion , chopped
1 (1 ounce) package taco seasoning mix
½ cup sour cream
1 ½ cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 flour tortillas or 12 corn tortillas (*I use flour)
2 cups shredded cheddar cheese or 2 cups monterey jack cheese (*I used the Mexican 3 cheese, white cheese blend)
1 (10 ounce) can red enchilada sauce
Directions:
Directions:
Preheat oven to 350º. To make meat mixture: Heat oil in medium sauce pan, add either cooked shredded chicken or ground beef. (If using ground beef, cook until browned). Add onion and sautè and add taco seasoning and prepare according to package directions. To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl. To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll. Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of greased pan.
Top tortillas with any remaining meat or cheese mixture or shredded cheese. Pour the enchilada sauce over tortillas. Bake at 350 for 20-30 minutes or until bubbly. (If using flour tortillas, the ends will become a little dark, but that is OK).
Number Of Servings:
Number Of Servings:
9-12

 

 

 

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