Enchiladas

This was the recipe I  actually intended to share last week in anticipation of Cinco de Mayo. Knowing we had a family wedding on May 5th and wouldn't be home, I thought I would just make it ahead of time. That didn't happen, so I am making it for tonight's dinner...two days late! 

My pan is ready to slide in the oven.

Enchiladas

1 pound ground round

1/2 cup cottage cheese

1/2 cup sour cream

1 cup shredded cheddar (we like sharp cheddar)

1/2 cup shredded cheddar (for topping)

I can mild enchilada sauce
1 small can tomato sauce

10 flour tortillas

salt and pepper to taste

Brown and drain ground round. Mix beef, cottage cheese, sour cream, cheddar cheese and if desired, salt. Spread  some of the enchilada sauce in an 8 by 10 pan that has been lightly sprayed. Put 1 spoonful of enchilada sauce and 2 heaping spoonsful of the meat mixture on a tortilla. Roll and place in the dish. Mix remaining enchilada sauce with the tomato sauce and pour over the top of the tortillas. Sprinkle with remaining 1/2 cup cheese and ground black pepper (to taste). Bake at 375 degrees for about 20 minutes until it's hot and bubbly.

*For a printable version, click here.

Enjoy! Happy Cinco Siete de Mayo! 😉