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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Tyler Kwon
[email protected]These enchiladas are a must-try for anyone who loves Mexican food.
Sumayia Shanaz
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. They were delicious and very filling.
Chandan Sing
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Harri Griffiths
[email protected]I love these enchiladas! They are so easy to make and always a crowd-pleaser.
Sufyan Hameed
[email protected]These enchiladas are a great vegetarian option. They are packed with flavor and very satisfying.
Jason Grisdale
[email protected]I made these enchiladas for a potluck and they were a big hit! Everyone loved them.
Gerda Sarv
[email protected]These enchiladas were a great way to use up some leftover cottage cheese. They were easy to make and very tasty.
Md Munna vai
[email protected]I was a bit skeptical about using cottage cheese in enchiladas, but I was pleasantly surprised. The filling was creamy and flavorful, and the enchiladas were cheesy and satisfying.
Agboka Promise
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce, but I think it would be even better with a homemade sauce.
Sumera naz
[email protected]I made these enchiladas last night and they were delicious! The cottage cheese filling was a nice change from the traditional meat filling. I will definitely be making these again.
House Look
[email protected]These cottage cheese enchiladas were a hit with my family! The filling was creamy and flavorful, and the enchiladas were cheesy and gooey. I will definitely be making these again.