Ingredients
-
1
-
1 1/2
-
1 - 2
-
2
-
2
-
3
-
1
-
2
-
8
-
1
-
1
-
-
-
-
Directions
Cottage Cheese Cheddar Enchiladas With Taco Sauce, You can assemble these up to 24 hours in advance and refrigerate Use homemade taco sauce or bottled, my recipe#168653 works great with this recipe!, Cottage cheese? Who knew! Honestly, I had very low expectations so this was a pleasant surprise I didn’t have green chiles, tomatoes or green onion and they still turned out great! I mixed it well and the filling had the texture of ricotta, which I love This is a keeper %u2013 thank you for sharing , Wonderfull thanks for posting
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Grease a 13 X 9-Inch Baking Dish. |
|
3
Done
|
in a Bowl Mix Together Cottage Cheese, 1-1/2 Cups Shredded Cheddar Cheese, Tomatoes, Green Onions, Chili Powder, Seasoned Salt and Green Chilies (if Using). |
|
4
Done
|
Divide the Mixture Between the 8 Corn Tortillas. |
|
5
Done
|
Roll Up the Tortillas and Place Seasom-Side Down in the Baking Dish. |
|
6
Done
|
Drizzle the Taco Sauce Over the Tortillas and Thne Sprinkle With 1 Cup Grated Cheddar Cheese (or to Taste). |
|
7
Done
|
Bake For 15-20 Minutes or Until Hot and the Cheese Has Melted. |
