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12 TORTILLAS 6 INCH
2 LARGE CAN 7 OZ GREEN CHILE SALSA
2 CUPS 8 OZ SHREDDED CHEDDAR CHEESE
1 CUP FINELY
SHREDDED LETTUCE
2 MED SIZE TOMATOES, THINLY SLICED
CHEESE FILLING
STIR TOGETHER 3 CUPS LARGE CURD COTTAGE
CHEESE
1 CUP (4OZ) SHREDDED CHEDDAR CHEESE
1 1/3 CUPS FINELY CHOPPED GREEN ONIONS (INCLUDING TOPS) 1/4 TEASPOON
DRY OREGANO LEAVES.
SPREAD SALSA IN BAKING DISH 10 X 15
SPOON ABOUT 1/2 CUP FILLING DOWN CENTER OF TORTILLA
ROLL AROUND FILLING
COVER WITH REMAINING SALSA AND CHEDDAR CHEESE
BAKE UNCOVERED 350 FOR 20 MIN
ENCHILADA'S FILLING
CRUMBLE 1 LB GROUND BEEF INTO FRYING PAN OVER MED. HEAT ADD 1 MED SIZE ONION, CHOPPED
2 CLOVES GARLIC, PRESSED.
COOK, STIRRING OFTEN
POUR OFF FAT
STIR IN
1 1/2 TEASPOONS CHILI POWDER
1/2 TEASPOON DRY OREGANO LEAVES
1/2 TEASPOON PAPRIKA
1/4 TEASPOON GROUND CUMIN
1/4 TEASPOON PEPPER
1/2
CUP MILD CHILE SAUCE OR 1 CAN TOMOTO SAUCE & 2 TEASPOON WORCESTERSHIRE
SIMMER UNTIL THICKENED
ABOUT 5 MINUTES.
3 CUPS GROUND BEEF FILLING OR SHREDDED BEEF FILLING OR CHEESE ENCHILADAS
12 TORTILLAS (6-INCH )
3/4 CUP
FINELY CHOPPED ONION
1 1/2(6 OZ) JACK CHEESE
1 CUPS SOUR CREAM SPREAD
1 CUP OF SAUCE IN 10 X 15 BAKING DISH.
SET ASIDE.
WHILE TORTILLAS ARE WARM SPREAD FILLING ABOUT 1/4 CUP & TABLESPOON ONION
ROLL AROUND
FILLING
PLACE SEAM SIDE DOWN
COVER WITH REMAINING SAUCE
SPRINKLE WITH CHEESE
BAKE
UNCOVERED AT 350 FOR 20 MIN.
MAKE 6 - 2 PER SERVING
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