Cheese Enchiladas

Cheese Enchiladas
Recipe type: Main
Cuisine: Mexican
  • 8-12 oz. shredded quesadilla cheese, divided
  • ½ cup cottage cheese
  • ¼ cup sour cream
  • ½ tsp. Mexican oregano
  • Salt and pepper to taste
  • 2 poblano peppers, roasted, peeled and cut into 12 strips
  • 2 tomatoes, chopped
  • Enchilada sauce—canned or homemade
  • 12 corn tortillas
  1. Mix 8 oz of the quesadilla cheese, the cottage cream, sour cream, and spices.
  2. Grease a 9" x 13" casserole pan, and put a small about of enchilada sauce in the bottom.
  3. Lightly fry each tortilla (optional, but oh so much tastier).
  4. Put some of the cheese mixture on it, a strip of pepper, a couple of pieces of tomato, roll up and place on top of sauce in pan.
  5. When all tortillas are used up, pour remaining enchilada sauce over the top, sprinkle with remaining shredded quesadilla cheese, and bake at 350⁰ for 20-30 minutes.
Optional add-ins when rolling would be: Olives, minced garlic, canned green chilies instead of poblano peppers, a little bit of salsa, etc.