Now divide your cheese mixture among some corn tortillas, roll them up and pop them into a baking dish. I like putting them by twos into individual oval baking dishes, but they will come out perfectly fine if you cook them all together in one larger casserole. Now spoon a generous amount of your favorite salsa on top, sprinkle with a little more cheddar and pop them in the oven.
About 20 minutes later the cheesy insides will be all melted and bubbling, and all you have left to do is scatter a few more tomatoes and scallions on top. If you like your enchiladas with sour cream or guacamole on top, now’s the time – layer it on.
It’s enough to make you forget that I ever mentioned the whole cottage cheese thing, right?
- 1 cup cottage cheese (small curd works best)
- 1½ cups finely shredded Mexican cheese blend (cheddar and jack)
- 1 cup chopped tomato plus extra for garnish
- ¼ cup chopped scallions plus extra for garnish
- 1 tablespoon chili powder
- 8 corn tortillas
- 1 cup salsa
- Preheat oven to 400 and grease either 4 individual baking dishes or one casserole.
- Mix together cottage cheese, 1 cup of the Mexican blend cheese, tomato, scallions and chili powder. Divide mixture among the 8 tortillas.
- Roll up the tortillas with the cheese mixture inside and place them in the baking dishes, seam side down. Top each with a generous spoonful of salsa and sprinkle with remaining Mexican blend cheese. Bake for 15-20 minutes until cheese is melted.
- Garnish with a little more tomato and scallion and serve.