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12 Tortillas 6 inch
2 large can (7 oz.) Green Chile Salsa
2 cups (8 oz) Shredded
Cheddar Cheese
1 cup Finely Shredded Lettuce
2 med. size Tomatoes, thinly sliced
Cheese Filling
Stir together
3 cups large curd cottage cheese
1 cup (4 oz) shredded Cheddar Cheese
1 1/3 cups finely chopped Green Onions (inclucing
tops)
1/4 teaspoon dry Oregano Leaves.
Spread salsa in baking dish 10 x 15
Spoon about 1/2 cup filling down center
of tortilla
Roll around filling
Cover with remaining salsa and Cheddar Cheese
Bake uncovered at 350 for
20 minutes
ENCHILADA FILLING
Crumble 1 lb. ground beef into frying pan over med. heat
ADD
1 med size
onion, chopped
2 loves garlic, pressed
cook, stirring often, pour off fat
STIR IN
1 1/2 teaspoons chili powder
1/2
teaspoon dry oregano leaves
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup milk chile
sauce or 1 can tomato sauce & 2 teaspoon worcestershire
Simmer until thickened
About 5 minutes.
3
cups ground beed filling or shredded beed filling or cheese enchiladas
12 tortillas (6 inch)
3/4 cup finely
chopped onion
1 1/2 (6 oz) Jack Cheese
1 cup Sour Cream Spread
1 cup of sauce in 10 X 15 bakiing dish.
Set
aside while tortillas are warm spread filling about 1/4 cup and tablespoon onion
Roll around filling
Place seam
side down
Cover with remaining sauce
Sprinkle with Cheese
Bake uncovered at 350 for 20 minutes
Make
6 - 2 per serving
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