Mom's Enchiladas

Large burrito-size flour tortillas are filled with jack, cheddar and cottage cheeses, plus a ground beef and onion mixture that's seasoned with fajita mix. The tortillas are rolled up and placed in a baking dish with enchilada sauce and remaining cheese over all.

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Ingredients:

• 1 1/2 lbs. ground beef  
• 1 large white onion, chopped  
• 1 pkg. fajita seasoning mix
• 1 large can enchilada sauce (medium- hotness works best for me)
• 2 cups shredded monterey jack and cheddar cheese  
• 16 oz. small-curd cottage cheese  
• 10 burrito-size (large) flour tortillas  
• Sour cream

Method

In large skillet brown ground beef with onion. Drain. Sprinkle fajita seasoning on meat; add 1/2 cup water and 1/2 cup of the enchilada sauce. Simmer for 20 minutes. While simmering meat, in medium bowl mix 3/4ths of the shredded cheese and the cottage cheese well. Do not use blender. Spray large glass rectangle baking dish with non-stick coating. Pour 2 tablespoons of enchilada sauce in bottom of the dish, swirl around until coated evenly. Remove meat from heat. For each enchilada, place 1 tablespoon sauce in center of tortilla. Fold tortilla in half to coat it with sauce. Open tortilla and place l large tablespoon meat mixture and 1 large tablespoon cheese mixture in center of tortilla. Fold sides in slightly, then roll up from side closest to you. Continue until all meat and cheese mixture is used. Place enchiladas in pan, seam side down. Pack tightly with other enchiladas. Pour remaining sauce evenly over enchiladas. Sprinkle remaining cheese over all. Cover pan with foil. Place in a 350 degree preheated oven. Bake for 20 minutes. Remove from oven. Let stand for 5 to 10 minutes. Serve warm with sour cream.

Notes:

Number of servings: 6

Submitted By: oldnsmart44
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