Ingredients
- 3 cups large curd Cottage Cheese
- 2 cups Cheddar Cheese, shredded
- 1½ cups Green Onion, chopped
- ¼ tsp. Dried Oregano
- 1 7oz. can Green Chilies
- 12 Corn Tortillass
- Vegetable Oil
- 1 28 oz. can Green Chili Enchilada Sauce
- Queso Fresco
- Pico de Gallo
- Sliced Avocado
- Guacamole
Instructions
- Preheat oven to 350 degrees.
- Mix together cottage cheese, 1 cup cheddar cheese, green onions, oregano, and green chilies.
- Pour half of enchilada sauce into 9”x13” pan.
- Fry tortillas until soft in safflower oil until soft
- Spoon cheese mixture into tortillas and place in pan seam side down.
- Cover filled tortillas with remaining cheese and chili sauce.
- Bake for 20-30 minutes or until cheese is melted and sauce is bubbling. Allow to cool for at least 5 minutes.
- Top with Queso Fresco, Pico de Gallo or other salsa, and avocado or guacamole.