Ingredients
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1/2 cup mizithra cheese, grated or 1/2 cup Cotija cheese, crumbled
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1 small white onion, grated
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black pepper, to taste
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2 cups enchilada sauce (read intro )
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2 -3 tablespoons fresh chives, for garnish
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lime wedge
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1 1/2 cups extra-sharp cheddar cheese, grated
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16 ounces cottage cheese
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1 dozen corn tortilla
Instructions
- In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
- Heat the enchilada sauce up in a large shallow pan.
- In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
- Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
- Dredge each warmed tortilla lightly in the sauce.
- Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
- Pour the remaining sauce on top of the enchiladas. Cover with foil.
- Bake for about 35 minutes or until bubbly and heated through.
- Remove from oven and garnish with fresh chives and serve with lime wedges.
- Prep time does not include preparing the enchilada sauce.