COTTAGE CHEESE ENCHILADAS (VEGETARIAN)
I combined my love for cottage cheese and cheese, basing this easy recipe on several cottage cheese enchilada recipes found on the web. (The big difference in this particular case being that I cut out several unnecessary ingredients.) The first time I prepared these enchiladas was for the sole purpose of using up an excess amount of cheese in the frig: cottage cheese, cheddar and mizithra. So, don't worry if you don't have mizithra on hand. Top with the enchilada sauce used in my great-grandmother's recipe: Recipe #165354 or any good tomatillo salsa and garnish, if you wish, with a dollop of: Recipe #126417 or sour cream!
Provided by COOKGIRl
Categories < 60 Mins
Time 1h
Yield 12 enchiladas
Number Of Ingredients 9
Steps:
- In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
- Heat the enchilada sauce up in a large shallow pan.
- In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
- Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
- Dredge each warmed tortilla lightly in the sauce.
- Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
- Pour the remaining sauce on top of the enchiladas. Cover with foil.
- Bake for about 35 minutes or until bubbly and heated through.
- Remove from oven and garnish with fresh chives and serve with lime wedges.
- Prep time does not include preparing the enchilada sauce.
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