Okay, fair warning…these are most definitely an Irish girl’s definition of a cheese enchilada. They include cottage cheese. They include lots of other stuff too, including salsa and cheddar and jack cheese and chili powder and corn tortillas, but they DO also feature cottage cheese. Please don’t let that scare you away…these are easy and spicy and creamy and delicious, and if you can get past the whole cottage cheese thing I think you’re going to love ’em.
Okay, so the first thing you need is cottage cheese (you might have guessed that part), which you are going to stir up with some finely shredded cheddar and jack cheese (yep, the kind that comes mixed together in the bag), some chopped tomato and scallions, and a nice amount of chili powder. It’s already sounding hopeful, right?
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.
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! 🙂