Enchiladas
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Ingredients
- 28 corn tortillas
- ~8 oz canned green chilies (need to check the amount here)
- ~3 C cottage cheese (need to check the amount here)
- ~1 lb monterey jack cheese
- 1 large can green enchilada sauce
Slice or chop the chilies and grate the jack.
Lightly fry the tortillas - they should not be crisp, just softened. Pour a bit of sauce into the bottom of a 4.5L baking dish (large pyrex), then spread cottage cheese and chilies in each tortilla, roll them up, and place them in two rows of 14. Cover with the rest of the enchilada sauce, then the grated cheese. Bake at 350F for 20 minutes.
