Homemade Cheese Enchiladas
An easy homemade cheese enchilada that you can make mild, medium, or hot.
Yield: 6 people, (2 each)
Calories: 206kcal
Materials
- 32 oz Fat-free cottage cheese
- 1 cup Cheddar/Jack cheese
- 2.25 oz can Black olives, sliced or diced
- 3/4 cup Green onions, chopped
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 28 oz and 10 oz cans Green enchilada sauce, mild
- 12 each 6" corn tortillas
Instructions
- Mix together in a bowl the cheeses, black olives, green onions, oregano, and cumin. Set aside. Pour approx. 1/2 cup enchilada sauce in your 9x13 baking dish. (Have an extra baking dish handy in case they don't all fit.)
- In a fry pan, heat up the enchilada sauce on LOW. One tortilla at a time, heat the tortillas in the sauce for approx. 3 seconds fully submerged. Place the tortilla in your baking dish and put approx. 1/2 cup of cheese filling down center of tortilla. Roll seam-side down. Continue until all of your cheese filling is used up.
- Bake uncovered in a 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Garnish with whatever is on hand: shredded lettuce, green onions, sliced black olives, finely shredded cheese, or my favorite, fresh avocado and Queso cheese. Mmm!
Nutrition
Calories: 206kcal | Carbohydrates: 13g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 809mg | Potassium: 257mg | Fiber: 1g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 1mg