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?
Ingredients
Directions
I am a tried and true cottage cheese LOVER so I can’t wait to try these! And seriously…I’m an Italian girl, so what do I know about authentic enchiladas anyways?
Phew – that makes me feel much better!
Hmmmmmmm…cottage cheese in enchiladas? Verrrrrryyyy interesting. I was trying to come up with an Ash Wednesday meatless meal that wasn’t tuna casserole and you have just provided it for me. Thanks so much!
OK, I made these for supper and they were very tasty! Family gobbled them up! Glad I made a double batch!
Made these for supper and they were very tasty! The family gobbled them up! Glad I made a double batch!
I’m so glad – thanks for giving them a try!
I have used (snuck) cottage cheese into foods like this before by putting the cottage cheese in the blender with some salsa or herbs. Without the little lumps no one notices. Sometimes sneeking in healthy things in takes a bite of work!
We have to do what we have to do! The blender trick is a good one.
I’m a Texas native so I know my enchiladas – but these really do sound pretty good.
You must definitely be an enchilada expert! Hope these pass muster.
What is tomato lus?
Oh my goodness! That was supposed to be “…tomatoes, plus extra for garnish” and I left out the “p” – it’s in there now!