2 c cottage cheese
1 lb New York white cheddar, shredded
1/4 c chopped, cooked onions
1/4 c crushed tortilla chips
2 Tbsp chopped olives
2 Tbsp chopped jalapeños
1 tsp salt
12 tortillas
Oil
(see sauce recipe below)
Mix cheese, onions, tortilla chips, olives and chiles with seasonings. Fry the tortillas in oil until soft and pliable (not crisp). Drain and dip into sauce, coating both sides well. place filling into center of individual tortillas, and roll up. Place into a greased casserole with loose end of tortilla facing down. POur remaining sauce over enchiladas and bake at 350 degrees F oven until baked through, about 45 minutes. Serve with sour cream.
Green Enchilada Sauce
2 cans cream of mushroom soup
1 small can Ortega chiles (3.5 oz), drained
1 large onion, chopped
1 clove garlic, minced
1 can chicken stock
1/2 cup raw, pureed spinach (or thawed and drained frozen - pureed)
1/2 tsp salt
2 tbsp flour
1/2 pint sour cream
In a blender, puree soup, onion, garlic, and chiles. In a saucepan, combine blended mixture with chicken broth and bring to a boil. Add spinach and seasonings and let simmer for 15 minutes. Make a thin emulsion of flour and water, and add to sauce to thicken. Stirring constantly, bring to another boil. Serve with cheese enchiladas
1 lb New York white cheddar, shredded
1/4 c chopped, cooked onions
1/4 c crushed tortilla chips
2 Tbsp chopped olives
2 Tbsp chopped jalapeños
1 tsp salt
12 tortillas
Oil
(see sauce recipe below)
Mix cheese, onions, tortilla chips, olives and chiles with seasonings. Fry the tortillas in oil until soft and pliable (not crisp). Drain and dip into sauce, coating both sides well. place filling into center of individual tortillas, and roll up. Place into a greased casserole with loose end of tortilla facing down. POur remaining sauce over enchiladas and bake at 350 degrees F oven until baked through, about 45 minutes. Serve with sour cream.
Green Enchilada Sauce
2 cans cream of mushroom soup
1 small can Ortega chiles (3.5 oz), drained
1 large onion, chopped
1 clove garlic, minced
1 can chicken stock
1/2 cup raw, pureed spinach (or thawed and drained frozen - pureed)
1/2 tsp salt
2 tbsp flour
1/2 pint sour cream
In a blender, puree soup, onion, garlic, and chiles. In a saucepan, combine blended mixture with chicken broth and bring to a boil. Add spinach and seasonings and let simmer for 15 minutes. Make a thin emulsion of flour and water, and add to sauce to thicken. Stirring constantly, bring to another boil. Serve with cheese enchiladas
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