Saucy Cheese Enchiladas Recipe
Summary
Ingredients
| Onions | 2 Large, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Tomatoes | 1 Can (10oz), undrained | |
| Tomato sauce | 1 Can (10oz) | |
| Chili powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano | 2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Cream | 1 Carton (1l) | |
| Shredded monterey jack cheese | 2 Cup (16 tbs), divided | |
| Green chiles | 1 Can (10oz), chopped | |
| Corn tortillas | 12 | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Whole kernel corn | 1 Can (10oz), drained |
Directions
Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.
Stir in tomatoes, tomato sauce, chili powder, salt, oregano, and cumin.
Simmer, uncovered, 20 minutes, stirring occasionally.
Set aside 2 cups enchilada sauce in a shallow bowl.
Spoon 1 cup sauce into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Reserve remaining sauce in skillet.
Combine cottage cheese, 1 cup Monterey Jack cheese, and chilies; stir well, and set aside.
Fry tortillas, one at a time, in 1/2 cup olive oil for 1 second on each side or just until tortillas are softened.
Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
Add beans and corn to remaining sauce in skillet; stir well.
Spread about 2 tablespoons cottage cheese mixture on each tortilla.
Spoon about 1/2 cup bean mixture over half of each tortilla; fold tortilla in half.
Transfer each enchilada to reserved baking dish.
Top with remaining sauce and cheese.
Bake at 350° for 20 minutes or until bubbly.
Stir in tomatoes, tomato sauce, chili powder, salt, oregano, and cumin.
Simmer, uncovered, 20 minutes, stirring occasionally.
Set aside 2 cups enchilada sauce in a shallow bowl.
Spoon 1 cup sauce into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Reserve remaining sauce in skillet.
Combine cottage cheese, 1 cup Monterey Jack cheese, and chilies; stir well, and set aside.
Fry tortillas, one at a time, in 1/2 cup olive oil for 1 second on each side or just until tortillas are softened.
Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
Add beans and corn to remaining sauce in skillet; stir well.
Spread about 2 tablespoons cottage cheese mixture on each tortilla.
Spoon about 1/2 cup bean mixture over half of each tortilla; fold tortilla in half.
Transfer each enchilada to reserved baking dish.
Top with remaining sauce and cheese.
Bake at 350° for 20 minutes or until bubbly.
Chef
