Ingredients
Roxie’s Sour Cream Cottage Cheese Enchiladas
1 cup Sour Cream
1 1/2 cups Cottage Cheese
2 can (6 ounces) whole green chilies
12 corn tortillas
Salt and pepper
1/2 lb. shredded cheddar cheese
Chopped green onions or onion powder.
15 ounces enchilada sauce
1 lb. ground beef, browned and drained, seasoned with taco seasoning
Shredded lettuce, chopped onions and chopped
Serve with shredded lettuce and chopped onions and tomatoes.
Preparation
Combine sour cream, cottage cheese, one half of the cheddar cheese, onion, salt and pepper to taste.
Heat corn tortillas in butter to soften. Put a scoop of cheese mixture in tortilla. Add pieces of green chilies. Roll and place seam down or use tooth pick to close.
Scoop remaining cheese mixture and cheddar over the enchiladas.
