The only enchiladas I've ever had are the frozen kind that Chef Amy makes. Can you believe it? Anyway, I figured that it couldn't be too hard to make my own. I scoured the internet for an easy cheese enchilada recipe... and came up empty handed :( Then, I thought about the ricotta and cottage cheeses I had left over from the cheesy pasta bake I made last week.... so I combined them with green chilies and mexican cheese and this recipe was born!
10 corn tortillas
1/2 C cottage cheese
1 C part-skim ricotta cheese
1 1/4 C mexican cheese, shredded
1 small can chiles, diced
10 cherry tomatoes, diced
1 green onion, chopped
1 10-oz can of enchilada sauce
1. Preheat oven to 400 degrees.
2. Combine cheeses (only use 1 C of the mexican cheese), chilies and tomatoes. Set aside.
3. Empty 1/2 of enchilada sauce into a rectangular baking dish.
4. Place ~ 1/4 cup of filling into each tortilla, roll up. Place rolled tortillas in baking dish, seam side down. Sprinkle with remaining mexican cheese and top with chopped green onions.
5. Bake for 18-20 minutes until top is golden brown.
What's your favorite enchilada filling?