So many good things to say about this dish. If you’re looking for a good vegetarian dish, you’ve found it. If a great breakfast or brunch casserole with a south of the border flare is what you’re looking for, this is it. They also have an attractive, colorful presentation with the lettuce radish garnish, it’s all here. Give them a try! P.S. Check out the “do ahead ” instructions.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
enchiladas
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Ingredients
- 3 green onions with tops cut into 1 inch pieces
- 2 cups cottage cheese
- 1 cup jack cheese shredded (about 4 ounces)
- 1 cup grated Parmesan cheese (about 4 ounces)
- several drops hot pepper sauce
- 4 cans (7 ounces each) green chili salsa
- 12 flour tortillas 7 inches in diameter
- 1 head iceberg lettuce finely shredded
- 1/2 cup black olives sliced
- 6 radishes thinly sliced
- 3 limes cut in wedges
Ingredients
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Instructions
- For the filling: In a food processor, chop the green onions. Add the cottage cheese, jack cheese, parmesan cheese and hot pepper sauce; process until well blended.
- Pour half the salsa into the bottom of two 9x13 inch baking dishes. Pour the remainder into a shallow dish; use to dip tortillas, coating both sides. Spread 3 tablespoons of the filling over each tortilla and roll up. Place 6 rolls seam side down, 1/2 inch apart in each baking dish. Pour remaining salsa over the top.
- The enchiladas may be refrigerated, covered, for up to two days, or frozen. Bring to room temperature before baking
- Preheat oven to 325 degrees. Bake, uncovered, for 8 to 12 minutes or until heated through and cheese is melted. Do not overbake or the enchiladas will fall apart. Garnish the tops with shredded lettuce, olives and radishes. Serve each with a wedge of lime.
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