Category: Main Dish
I think if it ever came down to what I would want for a last meal (hopefully I’ll never be on death row), Tracy’s incredible cheese enchiladas would probably top the list. Spicy and extra cheesy, this dish never fails to satisfy.
16 Ounce Container Cottage Cheese
1 Bunch Green Onions (sliced))
2 Cups Shredded Habanero Cheese (Cabot makes a great one)
1 Small Can Dice Jalapeño chiles
1 Tablespoon Dried Oregeno
White Pepper (to taste)
1 Pound, 12-Ounce Can Las Palmas Enchilada Sauce – Spicy
Fresh Chives, Sliced
Fleur de Sel and White Pepper (to taste)
4 Avocados (Ripe)
1 Bunch Green Onions (thinly sliced)
2 Packages (although I use three) – Spicy Great Guacamole® Mix (accept no substitute)
(You can also add, tomatoes, salsa or anything else that you like to put in your Guacamole)
Combine container of cottage cheese, 1 1/2 cups shredded cheese, green onions, jalapeno chilies, oregano and white pepper in bowl. Heat enchilada sauce in sauce pan large enough to dip tortillas into.
Fry corn tortillas, blot with paper towels to remove excess oil, dip into enchilada sauce, fill with cottage cheese mixture (approx. 2 Tablespoons each) and roll closed. Lay in baking pan, seam side down. Repeat. When baking pan is full, pour remaining enchilada sauce over and top with remaining shredded cheese. Bake @ 350 for 20-30 minutes until cheese is bubbly.
Serve with guacamole. (To make the best guacamole ever, we use Great Guacamole® Mix available in many produce sections. We prefer SPICY!)
Makes 12 enchiladas.