A delightful twist on classic enchiladas, featuring creamy cottage cheese and a zesty tomato sauce.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
Lightly grease a 13 x 9-inch baking dish to prevent sticking.
Use a non-stick spray or a small amount of oil for greasing.
In a mixing bowl, combine the cottage cheese, 2 cups of cheddar cheese, tomatoes, green onions, garlic, chili powder, seasoning salt, and green chilies.
Mix thoroughly to ensure all ingredients are evenly distributed.
Divide the filling mixture evenly among the tortillas.
Don't overfill the tortillas to make rolling easier.
Roll up each tortilla and place it seam-side down in the prepared baking dish.
Arrange the tortillas snugly to keep them from unrolling.
Pour the taco sauce evenly over the rolled tortillas, then sprinkle with the remaining cheddar cheese.
Ensure the sauce covers all tortillas for even flavor.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check the enchiladas halfway through to ensure they don't overcook.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Serve immediately for the best taste and texture.
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