Cheese Enchiladas

Cheese Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • Cheese Filling:

  • 3

    cups large curd cottage cheese

  • 1

    cup (4oz) shredded cheddar cheese

  • cups finely chopped green onions, including tops

  • ¼

    tsp dry oregano leaves

  • Enchiladas:

  • 12

    corn tortillas (6-inch diameter)

  • vegetable oil

  • 2

    large cans (7oz each) green chile salsa

  • 2

    cups (8oz) shredded cheddar cheese

  • 1

    cup finely shredded lettuce

  • 2

    medium-size tomatoes, thinly sliced


Stir together ingredients for cheese filling, set aside. Pour oil to a depth of ¼ inch into an 8-10-inch frying pan over medium-high heat. When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered (about 10 seconds per side). Add more oil as needed. Drain on paper towels. Spread a third of the green chile salsa in a 10-by 15-inch baking dish. Spoon about ½ cup of the cheese filling down the center of each tortilla; roll tortilla around filling. Place enchiladas, seam sides down, in dish. cover with remaining salsa and cheddar cheese. At this point, you may cover and refrigerate over night. Bake, uncovered in a 350-degree oven until hot in center, 20 minutes; 30 minutes if refrigerated. Garnish with lettuce and tomatoes.


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