Vegetarian Cheese Enchiladas
These super quick and easy vegetarian cheese enchiladas are a fantastic source of calcium and protein. Made with cottage cheese and seasoned with smoky chili powder and cumin, every bite is packed with delicious flavor!
Combine cottage cheese, jack cheese, and green onions and set aside. Sauté chopped onions in oil until tender, not brown. Add tomato sauce, chili powder, cumin, oregano, and salt. Cover and leave on simmer 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 enchilada sauce over and bake at 325 degrees F for 15 Minutes. Serve with coarsely grated cheddar cheese sprinkled on top.
Ingredients
Directions
Combine cottage cheese, jack cheese, and green onions and set aside. Sauté chopped onions in oil until tender, not brown. Add tomato sauce, chili powder, cumin, oregano, and salt. Cover and leave on simmer 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 enchilada sauce over and bake at 325 degrees F for 15 Minutes. Serve with coarsely grated cheddar cheese sprinkled on top.
