January 26th, 2009|
Sent in by Eric Lundholm
Liquid from 14 oz can of canned diced tomatoes
1 t Jalapeño Tabasco sauce
½ tsp chili powder
½ cup water
2T onion powder
2T ground cumin
½ t chili powder
Solids from 14 oz can of canned diced tomatoes
1 cube beef bullion
2 cups cottage cheese
2 cups grated cheese
1 doz. 8 inch tortillas
Mix all ingredients in small pan and simmer until needed.
Add cumin, chili powder, tomatoes and bullion.
Cook stirring occasionally until no standing liquid.
Remove from heat.
Add cottage cheese and 1 ½ cups grated cheese (save remaining cheese for topping).
Microwave tortillas for one minute on high setting turn over and repeat to soften.
Cover bottom of greased 9x13 baking dish with enough sauce to wet the bottom.
Place 1/12th (about ¼ cup) of filling into tortilla.
Roll up filled tortilla and place in baking dish.
Repeat until all tortillas are full.
Pour remaining sauce over filled tortillas.
Sprinkle enchiladas with remaining cheese.
Bake at 350F for 30 minutes.
Let stand 10 minutes before serving.
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