Glenbrooke News

Enchiladas de Queso

Cheese Filling.
Stir together
3 cups large curd cottage cheese,
1 cup (4 oz.) shredded Cheddar cheese,
1 1/2 cups finely chopped green onions (including tops),
and 1/4 teaspoon dry oregano leaves.

set aside,

12 corn tortillas (6-inch diameter)
Salad oil
2 large cans (7 oz, each) green chile salsa
2 cups (8 oz.) shredded Cheddar cheese
1 cup finely shredded lettuce
2 medium-size tomatoes, thinly sliced

Cook tortillas in oil as directed for Basic Enchiladas:

Heat oil in a small skillet.
With tongs, carefully place 1 tortilla at a time in hot oil.
Hold in oil 3 to 5 seconds until softened.
Quickly turn tortilla and soften other side, 3 to 5 seconds.
Drain over skillet or on paper towels.

Spread a third of the green chile salsa in a 10- by 15-inch baking dish.
Spoon about 1/2 cup of the filling down center of each tortilla; roll tortilla around filling.
Place enchiladas, seam sides down, in dish.
Cover with remaining salsa and Cheddar cheese. (At this point, you may cover and refrigerate until next day.)

Bake, uncovered, in a 350° oven until hot in center (20 minutes; 30 minutes if refrigerated). Garnish with lettuce and tomatoes. Makes 6 servings (2 enchiladas each).

Per serving: 626 calories, 32 g protein, 37 g carbohydrates, 39 g total fat, 75 mg cholesterol, 1,308 mg sodium

Many thanks to Clara C.  for sharing her recipe from Barbara Hansen's Mexican Cookery