Cottage Cheese Enchiladas
Discover the perfect marriage of creamy, cheesy goodness and bold Tex-Mex flavors with these irresistible Cottage Cheese Enchiladas. This easy-to-make dish features tender corn tortillas stuffed with a rich filling of cottage cheese, shredded Monterey Jack and cheddar, and vibrant chopped green onions. Smothered in luscious enchilada sauce and topped with a blanket of melted cheese, these enchiladas are baked to golden perfection in just 25 minutes. Whether you're looking for a comforting vegetarian dinner idea or preparing a hearty dish to impress, this recipe is sure to become a family favorite. Customize with a sprinkle of fresh cilantro for an added burst of flavor, and enjoy these enchiladas hot out of the oven for a meal that's as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 2 cups Cottage cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 cups Enchilada sauce
- 1 cup Chopped green onions
- 0.25 cup Cilantro (optional)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil to prevent sticking.
In a large mixing bowl, combine the cottage cheese, 1/2 cup of shredded Monterey Jack cheese, 1/2 cup of shredded cheddar cheese, chopped green onions, salt, and black pepper. Mix well until fully combined.
Warm the tortillas by lightly heating them in a dry skillet for 15-20 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
Spread approximately 1/3 cup of the cottage cheese mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the greased baking dish. Repeat this for all the tortillas.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired. Let the enchiladas cool for 5 minutes before serving.
Serve warm and enjoy your delicious Cottage Cheese Enchiladas!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 6685 mg | 291% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 26.2 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2362 mg | 182% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1763 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
