These super quick and easy vegetarian cottage cheese enchiladas are an excellent source of calcium and protein. With the smokiness of the chili powder and cumin, you'll be sure to get great tasting flavor in every bite!
Combine all ingredients under 'To Mix', mix them well and set aside. Sauté onions in oil until tender, not brown. Add tomato sauce, chili powder, oregano and salt. Simmer, covered for 15 mins.
To assemble enchiladas: Fry tortillas, one at a time, lightly in oil; drain on absorbent paper. Place ¼ cup cheese mixture in center of each tortilla and roll up.
Lay enchiladas fold side down in a casserole dish. Pour hot enchiladas sauce over and bake at 325 degrees F for 15 Minutes. Serve with coarsely grated cheddar cheese sprinkled on top.
Serving Size 1 piece
Servings 6