These are the Enchilada's of our youth. I realized last week that I had never actually made them by myself. I used to "help" Mom make them {stand there and play with/re-arranged the tortilla's as she took them out of the oil}, I had never done it on my own. So I got the recipe from Alison and made them for our Cinco De Mayo meal!
Sour Cream Enchilada's
1 (10 oz) can mild or hot enchilada sauce
1 (12 oz) small carton cottage cheese
1 small carton sour cream
1 lb. mild cheddar cheese
1 lb. hamburger, browned and drained
1 pkg taco seasoning
small corn tortillas
vegetable oil
First use an electric skillet or frying pan to warm up oil so you can fry the corn tortillas. Fry each side for a few seconds. Drain them well on paper towels to dry off excess oil.
Next brown your meat and add taco seasoning as if you were making tacos.
In a separate bowl combine enchilada sauce, cottage cheese & sour cream. Mix and store in fridge.
Use a 9 X 13 inch baking dish and assemble enchiladas by adding a small amount (usually about 2-3 TBSP) of hamburger to the bottom of each shell and then adding about a 1/3 cup of sour cream/enchilada/cottage cheese sauce mixture on top and then grated cheese. Fold in half and line baking dish. Use extra sauce mixture to cover the top of the enchiladas once they are all prepared. Top with remaining cheese. Bake at 350 uncovered for about 30 minutes.
1 (12 oz) small carton cottage cheese
1 small carton sour cream
1 lb. mild cheddar cheese
1 lb. hamburger, browned and drained
1 pkg taco seasoning
small corn tortillas
vegetable oil
First use an electric skillet or frying pan to warm up oil so you can fry the corn tortillas. Fry each side for a few seconds. Drain them well on paper towels to dry off excess oil.
Next brown your meat and add taco seasoning as if you were making tacos.
In a separate bowl combine enchilada sauce, cottage cheese & sour cream. Mix and store in fridge.
Use a 9 X 13 inch baking dish and assemble enchiladas by adding a small amount (usually about 2-3 TBSP) of hamburger to the bottom of each shell and then adding about a 1/3 cup of sour cream/enchilada/cottage cheese sauce mixture on top and then grated cheese. Fold in half and line baking dish. Use extra sauce mixture to cover the top of the enchiladas once they are all prepared. Top with remaining cheese. Bake at 350 uncovered for about 30 minutes.
**Alison says she always doubles this one. The single recipe was PLENTY in our little house hold!
These are so yummy! I'm glad you posted this cuz it saves me having to do it! :) We double it at our house so we can freeze it for another dinner.
ReplyDeleteI just made these last night and they were to DIE for. Thank you for always posting such yummy stuff.
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ReplyDeleteThis is actually a recipe from your Aunt Jayne!
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