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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Gaming with EJ
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again!
Premsagar Sagar
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. They were very flavorful and satisfying.
Najeeb sala
[email protected]These enchiladas were amazing! I will definitely be making them again and again.
Caroline Mejia
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. I think I might have overcooked them.
Bongani Bodla
[email protected]These enchiladas were a bit too cheesy for my taste, but otherwise they were good.
Nansalmaa Oyun
[email protected]These enchiladas were really good! I would definitely recommend them to anyone looking for a vegetarian enchilada dish.
Namulinda Sophie
[email protected]Not bad!
Raven Hardy
[email protected]These enchiladas were a bit too bland for my taste. I think I would have liked them more if I had used a spicier enchilada sauce.
Mariam Gebril
[email protected]I loved these enchiladas! They were so easy to make and they tasted amazing. I will definitely be making them again.
Daniel Lugo
[email protected]These enchiladas were delicious! The cottage cheese filling was creamy and flavorful, and the enchiladas were perfectly cheesy and gooey. I will definitely be making these again!
Mariah Huffman
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. The cottage cheese filling was surprisingly good, and the enchiladas were very cheesy and flavorful. I would definitely make these again, even if I wasn't vegetarian.
Darine Haitham
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them more if I had used a spicier enchilada sauce. Otherwise, they were easy to make and pretty good.
Desmond Bifom
[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. I will definitely be making these again!
Zubenathi Mdingi
[email protected]I was pleasantly surprised by how much I enjoyed these enchiladas. The cottage cheese filling was light and fluffy, and the enchiladas were very filling. I would definitely recommend this recipe to anyone looking for a vegetarian enchilada dish.
Khuma Khadka123
[email protected]These enchiladas were a hit with my family! The cottage cheese filling was creamy and flavorful, and the enchiladas were perfectly cheesy and gooey. I will definitely be making these again!