Cheese Enchilada

By Hester

Ingredients

• 12 corn tortillas
• 1 - 7 oz green chile salsa
• 2 cups (8 oz) cheddar cheese, shredded
• CHEESE FILLING
• 3 cups cottage cheese
• 1 cup cheddar cheese, shredded
• 1 1/2 cups green onions, finely chopped
• 1/4 tsp. oregano leaves, crumbled.
• Garnishes;
• 1 cup finely shredded lettuce
• 2 medium tomatoes, thinly sliced
• 1/4 cup green onions, thinly sliced

Details

Servings 12

Preparation

Step 1

Fry tortillas in oil.

Pour 1/3 of the green chile salsa in the bottom of a 9 x 13 pan. Barely overlop two tortillas in the bottom of the pan. Spoon about 2/3 cup filling accros tortillas, fold over, and slide to one end of dish. Repeat this technique to fill remaining tortillas; overlap each pair of tortillas and place them side by side to completely cover dish bottom.

Tuck ends under las set of encilada. Moisten surface of enchilada with remaining green chile salsa and cover with shredded cheese.

Bake uncovered, at 385F for 20 minutes or until bubbling. Garnish with lettuce, tomatoes and green onions. Sprinklw vinegar and salt over vegetables.

CHEESE FILLING
Stir together cottage cheese, cheddar cheese, green onion and oregano.