Ingredients
Units
Scale
- 3 cups 2% low fat cottage cheese
- 2 tablespoons taco seasoning mix (or 1/2 of a package)
- 1 oz can red enchilada sauce (19 .)
- 2 cups shredded cheddar cheese (divided)
- 10 - 12 tortillas (either wheat-based or corn)
Instructions
- In a food processor or blender, add cottage cheese and taco seasoning. Blend until smooth.
- Turn out into a bowl. Add 1 and 1/2 cups of shredded cheddar cheese and stir to combine.
- Warm the tortillas in the the microwave for about 30 seconds to a minute, to soften.
- Spray a 9 x 13 baking dish with a little cooking spray.
- Spread about 1/3 cup or so of the cheese filling in the center of each softened tortilla. It's important to tuck the ends in before rolling it up, like you would with a burrito. This way when the cheese filling melts, it won't leak out into the pan. Then roll them up and place them, seam side down, in the baking dish ( you may need more than one baking dish to fit them all in)
- After the enchiladas are all filled and rolled and placed in the dish, pour the red enchilada sauce over all. Sprinkle with the remaining 1/2 cup cheese.
- Bake at 350 degrees for 20 - 30 minutes, or until the cheese is melted and the casserole is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish