Enticing Enchiladas

Shredded lettuce topped with guacamole is the perfect side salad.


4 to 6 servings

Recipe from

Southern Living


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 (6-inch) flour tortillas
2 cups (8 ounces) shredded Mexican cheese blend
Garnish: chopped fresh parsley


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 1 1/2 tablespoons cheese. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Pour remaining tomato mixture over top; sprinkle with remaining cheese.

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

March 1999
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