Enticing Enchiladas

By ezunich

Ingredients

• 1 pound ground chuck
• 1 small onion, chopped
• 1 cup cream-style cottage cheese
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8-ounce) can tomato sauce
• 1 (4.5-ounce) can chopped green chiles (optional)
• 10 (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Mexican cheese blend
• Garnish: chopped fresh parsley

Details

Servings 4

Preparation

Step 1

COOK ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and is no longer pink; drain. Return to skillet; stir in cottage
cheese. Set aside.

PROCESS diced tomatoes and tomato sauce in a food processor until smooth, stopping to scrape down sides. Stir in chopped chiles, if desired.

SPOON 2 to 3 tablespoons ground beef mixture down the center of each tortilla; top each with 2 tablespoons
tomato mixture and 11/2 tablespoons cheese. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9- inch baiting dish. Pour remaining tomato mixture over top; sprinkle with remaimng cheese.

BAKE enchiladas at 350° for 20 minutes or until bubbly. Garnish, if desired.