enchiladas
with a sneaky protein source
Out of respect to the chefs and food creators I know, I will never call these a recipe. They are general instructions for the things I make frequently, hence a recipe-ish.
These enchiladas are on the regular dinner rotation. I can throw them together fairly quickly, and they’re a great meal to prep on a Sunday for later in the week.
Ingredients
Tortillas (I like the Siete almond flour ones - they roll very nicely!). I use about 3 packs of them.
1 tub of Good Culture cottage cheese (preferably the small curd)
2 bags of shredded cheese (cheddar or Mexican blend)
2 cans of tortilla sauce (one mild, one medium or spicy)
1 large clamshell of spinach
Taco seasoning
Serrano chiles, chopped
Directions
Cheese enchiladas
Heat a pan (I use this dosa tava) over medium heat.
While heating, coat a baking pan with the mild enchilada sauce.
Heat a tortilla until softened, add 1-2 teaspoons of cottage cheese and shredded cheese on one end, and roll up. Place it in the pan, seam side down.
Repeat until the baking dish is full.
Spread the rest of the enchilada sauce over the enchiladas, and top with more cheese.
Bake according to the directions on the can (in our toaster oven/air fryer, it’s 18 minutes at 375 degrees)
Spinach enchiladas
Keep your pan warm, and heat a skillet over medium heat. Add a few turns of olive oil.
Add the spinach in the skillet, until fully wilted and cooked down. Lower the heat to medium-low. Add 1/2 cup of cottage cheese, chopped serranos, and 2-3 tablespoons of taco seasoning and cook until the mixture is creamy. I’ll usually add some shredded cheese to help thicken it up.
Heat a tortilla until softened, add 1-2 teaspoons of cottage cheese-spinach mixture, a sprinkle of serranos, and shredded cheese on one end, and roll up. Place it in the pan, seam side down.
I’ll alternate one spinach enchilada, and one cheese enchilada with serranos
Repeat until the baking dish is full.
Spread the rest of the enchilada sauce over the enchiladas, and top with the rest of the serranos and more cheese.
Bake according to the directions on the can (in our toaster oven/air fryer, it’s 18 minutes at 375 degrees)