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Cheese Enchiladas Recipe
|Small curd creamed cottage cheese||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1⁄4 Cup (4 tbs)|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped (Small Clove)|
|6 inch corn tortilla||2|
|Mild taco sauce||2 Tablespoon|
|Shredded monterey jack cheese||2 Tablespoon|
Calories 245 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 28.8 mg
Sodium 532.2 mg22.2%
Total Carbohydrates 29 g9.5%
Dietary Fiber 2.4 g9.4%
Sugars 1.5 g
Protein 10 g20.9%
Vitamin A 29.3% Vitamin C 18.1%
Calcium 26.7% Iron 9.2%
*Based on a 2000 Calorie diet
Place tortillas in 1 stack [2 stacks] on plate[s].
Cover with waxed paper and microwave on medium (275 watts) until softened, 20 to 30 sec [30 to 40 sec].
Spoon about 1/3 cup of the cheese mixture onto each tortilla.
Roll tortillas around cheese mixture.
Arrange tortillas, seam sides down, in 14-oz shallow casserole [two 14-oz shallow casseroles].
Spoon taco sauce over tortilla[s].
Cover with vented plastic wrap and microwave on medium-high (385 watts) until hot, 2 to 3 min [3 to 4 min].
Sprinkle with 2 tbsp [1/4 cup] Monterey Jack cheese.
Microwave uncovered on high (550 watts) until cheese is melted, 30 to 40 sec [45 to 60 sec].
Top with sliced ripe olives if desired.