Cheesy Enchiladas

Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.

Prep Time 10 Minutes

Total Time 30 Minutes

Makes 2 servings

• • 1/2 cup small curd creamed cottage cheese

  • 3/4 cup shredded Montery Jack or Cheddar cheese (3 ounces)

  • 1 small tomato, chpped (1/2 cup)

  • 2 medium green onions, sliced (2 tablespoons)

  • 1 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1 small garlic clove, finely chopped

  • 4 corn tortillas (6 inches in diameter)

  • 1/4 cup jarred Old El Paso® taco sauce

1. Heat oven to 375°F. Spray two 14-ounc shallow oval casseroles or one rectangular baking dish, 11x7x1.5 inches, with cooking spray.

   1. Mix cottage cheese, 1/2 cup of the Montery Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon sauce over tortillas. Sprinkle with remaining 1/4 cup Montery Jack cheese.

   2. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)

• • Calories 345

    • (Calories from Fat 155),

  • Total Fat 17g

    • (Saturated Fat 10g,

  • Cholesterol 50mg;

  • Sodium 1000mg;

  • Total Carbohydrate 31g

    • (Dietary Fiber 4g,

  • Protein 21g;

Percent Daily Value*:Exchanges:

• • 2 Starch;

  • 2 Medium-Fat Meat;

  • 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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