Southwestern Recipes
Sour Cream Enchiladas
Ingredients
- 1 pint (2 cups) cottage cheese
- 16 ounces cream cheese
- 1 pint (2 cups) sour cream
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1 (4 ounce) can green chili salsa
- 1/2 cup vegetable oil
- 12 corn tortillas
- 1 pound Monterey Jack cheese, cut into finger-size strips
- 1 (4 ounce) can diced green chiles
- 3/4 cup scallions, chopped
Instructions
- Heat oven to 350 degrees F.
- In a large bowl blend and beat until smooth the cottage cheese, cream cheese, sour cream, garlic, salt and chili salsa.
- In a heavy 8 to 10 inch skillet heat oil over moderate heat until well heated, about 1 minute. Holding tortillas with tongs, dip into the hot oil for a few seconds on each side until limp. Drain tortillas on paper towel.
- Place 1 strip Monterey Jack cheese in center of each tortilla, add 1 to 2 teaspoons diced green chili and 1 large tablespoon cream mixture. Roll tortillas and place seam side down in a 13 x 9 inch baking dish. Cover with remaining cream mixture and chopped scallions.
- Bake for 20 minutes.
- Serve immediately.