Cottage Cheese Cheddar Enchiladas With Taco Sauce Recipes

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COTTAGE CHEESE CHEDDAR ENCHILADAS WITH TACO SAUCE



Cottage Cheese Cheddar Enchiladas With Taco Sauce image

You can assemble these up to 24 hours in advance and refrigerate. Use homemade taco sauce or bottled, my recipe#168653 works great with this recipe!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup cream-style cottage cheese
1 1/2 cups shredded old cheddar cheese
1 -2 teaspoon minced fresh garlic
2 medium firm tomatoes, chopped
2 green onions, chopped
3 teaspoons chili powder
1 teaspoon seasoning salt
2 tablespoons canned diced green chilies (or to taste)
8 (6 inch) corn tortillas
1 cup taco sauce (or to taste)
1 cup grated cheddar cheese (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a bowl mix together cottage cheese, 1-1/2 cups shredded cheddar cheese, tomatoes, green onions, chili powder, seasoned salt and green chilies (if using).
  • Divide the mixture between the 8 corn tortillas.
  • Roll up the tortillas and place seasom-side down in the baking dish.
  • Drizzle the taco sauce over the tortillas and thne sprinkle with 1 cup grated cheddar cheese (or to taste).
  • Bake for 15-20 minutes or until hot and the cheese has melted.

Nutrition Facts : Calories 261.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 45.3, Sodium 651.2, Carbohydrate 18.3, Fiber 2.4, Sugar 4.2, Protein 14.5

CHEESY BEEF ENCHILADAS



Cheesy Beef Enchiladas image

Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1 pound ground beef
1 cup 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.

COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.

Provided by annabell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
½ cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 34.4 g, Cholesterol 97.7 mg, Fat 31.2 g, Fiber 4.3 g, Protein 33.2 g, SaturatedFat 16.3 g, Sodium 1685.1 mg, Sugar 3.3 g

COTTAGE CHEESE ENCHILADAS



Cottage Cheese Enchiladas image

Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!

Provided by HeliWif

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or 2 ground beef
1/2 cup onion, chopped
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 flour tortillas or 12 corn tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • Preheat oven to 350.
  • To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
  • (If using ground beef, cook until browned).
  • Add onion and sautè and add taco seasoning and prepare according to package directions.
  • To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
  • To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
  • Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
  • Top tortillas with any remaining meat or cheese mixture or shredded cheese.
  • Pour the enchilada sauce over tortillas.
  • Bake at 350 for 20-30 minutes or until bubbly.
  • (If using flour tortillas, the ends will become a little dark, but that is OK).
  • ENJOY!

CREAMY CHEDDAR BEEF ENCHILADAS



Creamy Cheddar Beef Enchiladas image

This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!

Provided by awhita11

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 10

Number Of Ingredients 14

1 cup white rice
1 ½ cups water
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (1.25 ounce) package taco seasoning
1 cup water
1 (16 ounce) can refried beans
1 cup cottage cheese
1 cup shredded Cheddar cheese
10 (8 inch) flour tortillas
1 (7.75 ounce) can red enchilada sauce
1 cup sour cream
1 cup shredded Cheddar cheese

Steps:

  • Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
  • Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
  • Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
  • Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
  • Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 57.9 g, Cholesterol 68.3 mg, Fat 23.3 g, Fiber 4.8 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 956.8 mg, Sugar 2 g

CHEDDAR BEEF ENCHILADAS



Cheddar Beef Enchiladas image

I created these enchiladas to satisfy several picky eaters in our house. They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day. -Stacy Cizek, Conrad, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (3 servings each).

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 ounces) refried beans
2 cups shredded cheddar cheese, divided
12 flour tortillas (8 inches), warmed
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 840 calories, Fat 33g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 2242mg sodium, Carbohydrate 95g carbohydrate (4g sugars, Fiber 7g fiber), Protein 37g protein.

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