If there’s one thing I enjoy about cooking, it’s that no matter how many recipes I’ve tried, I always run into new and even more delicious versions. I’ve made enchiladas a gazillion times (my whole family is crazy about them, so we basically have them once a week…) There was this one recipe I had for years and I was pretty sure it was the most amazing one on the planet – until I ran into this one.
I’m telling you, I have never seen my kids gobble up a meal so fast! They ran for seconds before they’re plate was even empty, and they kept talking about this meal for two days! I’m pretty sure they’re going to want us to have these twice a week from now on…
The best part is, the cottage cheese makes enchiladas a little leaner, and if you choose low fat options instead of your regular sour cream and Monterey Jack cheese, this is basically diet food. Or at least I like to convince myself it is!
I have to warn you, though – no matter how lean these enchiladas are, it doesn’t help because you’re going to devour twice as much! These are just too darn irresistible!
This recipe has been a huge hit at every family gathering ever since. People have really loved these cottage cheese enchiladas! My sister-in-law actually said she is not a fan of cottage cheese at all, but she thought these were awesome.
If you’re making this only for two people, you can make the whole batch but divide it in two baking trays and freeze the other one. You’ll have a really tasty dinner ready and waiting, the next time you have no time for cooking! Just thaw it in the morning and throw it in the oven when it’s dinner time.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Go to the next page.
