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CHEESE ENCHILADAS

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 6-8 servings
INGREDIENTS
  • 1 16 ounce container cottage cheese
  • 2 10 ounce cans green enchilada sauce divided
  • 1 10 ounce can diced tomatoes with green chiles drained
  • 3 cups shredded Monterey Jack cheese divided
  • 1/2 cup sour cream
  • 1 large egg slightly beaten
  • 2 teaspoons ground cumin
  • 10 8-inch soft taco style flour tortillas
DIRECTIONS

In a large mixing bowl, combine cottage cheese, ½ cup enchilada sauce, tomatoes, 2 cups cheese, sour cream, egg and cumin.

Divide among tortillas; roll-up and place in a greased 13x9-inch baking pan. Top with remaining enchilada sauce and cheese.

Bake in a preheated 375°F oven 30 minutes or until cheese is bubbly. Let stand 10 minutes.