Cheesy Enchiladas Recipe
Ingredients
| Small curd creamed cottage cheese | 1⁄2 Cup (8 tbs) | |
| Shredded monterey jack cheese/3 ounces cheddar cheese | 3⁄4 Cup (12 tbs) | |
| Tomato | 1 Small, chopped (1/2 cup) | |
| Green onion | 2 Medium, sliced (2 tablespoons) | |
| Chili powder | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Garlic clove | 1 Small, finely chopped | |
| Corn tortillas | 4 (6 inches in diameter) | |
| Taco sauce | 1⁄4 Cup (4 tbs) (jarred Old El Paso®) |
Nutrition Facts
Serving size
Calories 204 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 25.3 mg8.4%
Sodium 544.2 mg22.7%
Total Carbohydrates 23 g7.6%
Dietary Fiber 2.2 g8.8%
Sugars 1.9 g
Protein 10 g19.2%
Vitamin A 22.6% Vitamin C 13.3%
Calcium 19.4% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
Chef
