My Cheese Enchiladas Recipe with Red Sauce is one of my favorite easy meals everyone at our house enjoys. Creamy, cheesy filling and homemade red enchilada sauce make this a perfect fit for even the picky eaters at your table. Also, as a tip for this recipe, I like to use blocks of cheese and hand shred them as I think this cheese melts better and adds more flavor. Packaged cheese has a coating that makes it more difficult to melt.
Equipment
Baking dish
Ingredients
20ozenchilada sauceI like to make it homemade please see recipe
1/2cupcottage cheeseI like to use part-skim or low-fat
1/2 cupricotta cheeseI like to use part-skim or low-fat
2cupsMexican cheese or a blend of Monterey Jack and Sharp Cheddar, dividedI like to use blocks of cheese and hand shred
4ozgreen chiles
8Low Carb or Whole Wheatoriginal size
Instructions
Preheat the oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray. Pour 1/3 of enchilada sauce in the bottom, and set aside.
In a large mixing bowl, combine the cottage cheese, ricotta cheese, ½ of the shredded cheese (about 1 cup), and the diced green chilies.
Evenly fill each tortilla with about ¼ cup of the cheese mixture, roll, and place seam side down in the prepared baking dish.
Pour the rest of the enchilada sauce over the tortillas, top with the rest of the cheese, cover with foil and bake for 15 minutes.
For the last 5 minutes of cooking time, remove the foil, and bake for an additional 5-10 minutes, or until the cheese is melted.