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Sour Cream Enchiladas



  • 1 pint (2 cups) cottage cheese
  • 16 ounces cream cheese
  • 1 pint (2 cups) sour cream
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1 (4 ounce) can green chili salsa
  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • 1 pound Monterey jack cheese, cut into finger-size strips
  • 1 (4 ounce) can diced green chiles
  • 3/4 cup scallions, chopped


  1. Heat oven to 350 degrees F.
  2. In a large bowl blend and beat until smooth the cottage cheese, cream cheese, sour cream, garlic, salt and chili salsa.
  3. In a heavy 8- to 10-inch skillet heat oil over moderate heat until well heated, about 1 minute. Holding tortillas with tongs, dip into the hot oil for a few seconds on each side until limp. Drain tortillas on paper towel.
  4. Place 1 strip Monterey jack cheese in center of each tortilla, add 1 to 2 teaspoons diced green chili and 1 large tablespoon cream mixture. Roll tortillas and place seam side down in a 13 x 9-inch baking dish. Cover with remaining cream mixture and chopped scallions.
  5. Bake for 20 minutes.
  6. Serve immediately.


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