Quick 'n' Easy Enchiladas
- MAKES
- 6
- COOK TIME
- 25 Min
Who knew it could be so quick and easy to whip up such zippy south-of-the-border taste?!
What You'll Need
- 1 (16-ounce) container low-fat cottage cheese
- 1 (16-ounce) jar salsa, divided
- 2 cup Mexican cheese blend, shredded and divided
- 1 (4-ounce) can chopped green chilies, drained
- 1 (4-ounce) can sliced black olives, drained
- 6 (8-inch) flour tortillas
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine cottage cheese, 1 cup of salsa, 1 cup of shredded cheese, green chilies, and black olives; mix well.
- Spread an equal amount of the mixture over the center of each tortilla. Roll up tortillas and place seam side down in the baking dish.
- Spoon remaining salsa over the tops of the enchiladas and sprinkle with the remaining shredded cheese.
- Bake 25 to 30 minutes or until heated through. Serve immediately.