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Sour Cream Enchiladas



  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.

Other Southwestern enchilada recipes you may like...

Chicken and Sour Cream Enchiladas
Lazy Pork Enchiladas with Red Sauce
San Antonio River Walk Enchiladas
Tex Mex Truckstop Enchiladas


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