Zutaten für Cottage Cheese Cheddar Enchiladas With Taco Sauce
- 16 ounces Cream Style Cottage Cheese
- 1 1/2 cups shredded Old Cheddar Cheese
- Fresh Garlic
- 1/2 cup chopped Tomatoes
- 1/4 cup chopped Green Onions
- 1 tablespoon Chili Powder
- 1 teaspoon Seasoning Salt
- 1/4 cup chopped Diced Green Chilies
- 8 Corn Tortillas
- approximately 1 cup Taco Sauce
- 1 cup shredded Cheddar Cheese
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Zubereitung von Cottage Cheese Cheddar Enchiladas With Taco Sauce
- Preheat oven to 350°F (175°C).
- Lightly grease a 13x9 inch baking dish.
- In a medium bowl, combine 16 ounces cottage cheese, 1 1/2 cups shredded cheddar cheese, 1/2 cup chopped tomatoes, 1/4 cup chopped green onions, 1 tablespoon chili powder, 1 teaspoon seasoned salt, and 1/4 cup chopped green chilies. Mix well.
- Fill each of 8 corn tortillas with about 1/3 cup of the cottage cheese mixture.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Drizzle generously with your favorite taco sauce (approximately 1 cup).
- Sprinkle 1 cup of shredded cheddar cheese evenly over the enchiladas.
- Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
43g
Carbs
6g
