enchiladas verranos

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12 corn or flour tortillas
vegetable oil
3 cups shredded tasty cheese
3 cups cottage cheese
1 medium-fine chopped yellow onion
1 cup medium-fine chopped green onions
1 cup corn
1/2 cup chopped red or green capsicum
1/4 cup sliced black olives
1/4 cup slivered almonds (optional)
2 finely chopped fresh jalapenos (optional)
1/4 teaspoon oregano leaves, dried

sour cream
additional salsa
any of our hot sauces
cooking instructions
Soften corn tortillas by dipping them briefly in hot vegetable oil.
Stack until all are cooked.
For flour tortillas, heat on burner (gas or electric) until softened and stack.
To make the filling, combine 1 cup of the shredded cheese, cottage cheese, onion,
1/2 cup green onions, corn, capsicum, olives, almonds and jalapenos (if desired) and season with
crumbled oregano leaves.

To assemble enchiladas, pour 1/3 of the salsa in the bottom of a baking dish.
Fill tortillas with 2/3 cup filling down the middle.
For corn tortillas, roll and place seam-side down in dish.
For flour tortillas, fill down the middle, fold in top and bottom and then roll
and place in dish. (Depending on the size of your baking dish, you may need to use two.

Flour tortilla enchiladas are larger and require more space and more salsa.)
Spoon remaining salsa over enchiladas to cover.
Sprinkle with remaining 2 cups shredded cheese and 1/2 cup green onions.
Bake uncovered at 180 for 20 minutes or until bubbling around the edges.

Garnish with any of the above.
These enchiladas are delicious served with a salad including cos lettuce, sliced red onion, sliced oranges, sliced avocado, sliced peeled cucumbers and sprigs of coriander with a citrus vinaigrette.
serves 6 people 2 enchiladas each

diet options

vegetarian variation
vegetarian enchiladas