Rating: 5 stars
2 Ratings
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Shredded lettuce topped with guacamole is the perfect side salad.

Recipe by Southern Living March 1999

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Yield:
4 to 6 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

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