Chile And Cheese Enchiladas Recipe
Ingredients
1 1/2 cups each sour cream and small curd cottage cheese
1 envelope (1 oz.) instant onion soup
1 cup finely chopped green onion
12 corn tortillas
Salad oil
1 large can (7 oz.) California green chiles, seeded and cut in
12 thick strips
1 pound jack cheese, shredded
1 can (10 oz.) enchilada sauce
Directions
In a bowl combine sour cream, cottage cheese, onion soup, and green onions; set aside.
Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each tortilla; top with 1 green chile strip, then add about 1/4 cup of the jack cheese.
Roll up and place side by side, seam side down, in a 9 by 13-inch baking pan.
Spoon remaining sour cream mixture evenly over tortillas, then pour enchilada sauce over them and sprinkle remaining jack cheese over all.
Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.
Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each tortilla; top with 1 green chile strip, then add about 1/4 cup of the jack cheese.
Roll up and place side by side, seam side down, in a 9 by 13-inch baking pan.
Spoon remaining sour cream mixture evenly over tortillas, then pour enchilada sauce over them and sprinkle remaining jack cheese over all.
Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.
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