View high resolution
Cottage cheese enchiladas!
These are a great vegetarian protein alternative. Instead of merely cheese, some nonfat cottage cheese will add a substantial amount of protein.
What you need…
1 large container nonfat cottage cheese
2 cups shredded cheese, I chose cheddar/Monterey jack blend
12-15 corn tortillas
1 large container enchilada sauce(I prefer red)
Crumpled cotija and chopped cilantro to top
How to make…
Mix cottage cheese and shredded cheese in a large bowl.
Warm up tortillas(I prefer using the stove).
Place spoonful of cheese mixture in tortilla and roll up, then place in baking pan.
Cover with foil and bake on 350 for about 15-20 minutes.
Serve warm, sprinkle cotija, cilantro, and anything else on the top(like jalapeños).
They’ll notoriously fall apart a bit, but that’s ok!