1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with
nonstick cooking spray and set aside.
2. Combine cottage cheese, ricotta, onion, jalapeno and green
chilies in a small mixing bowl. (I would cook onions and jalapenos
first to soften them). Add ½ cup of the Mexican shredded cheese
and mix well. Pour one can of enchilada sauce in the bottom of the
3. Lay tortillas on a clean work space and evenly distribute the
cheese mixture, about a ¼ cup per tortilla. Roll tortillas and place
seam side down in the baking dish. Pour your second can of
enchilada sauce over the rolled enchiladas, making sure all
surfaces of the tortillas are covered or there will be crunchy spots.
4. Bake in oven for 15 minutes. Remove from oven and top with
the rest of the Mexican shredded cheese. Return to oven and bake
for an additional 10 minutes.
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