Main Courses  |  Mexican

Cheese-Filled Enchiladas
from "The Book of Mexican Foods"

• 3 tablespoons vegetable oil
• 12 whole-wheat tortillas or corn tortillas
• 1 recipe of cooked tomato sauce
• 1 teaspoon hot chili powder
• 1/3 cup Parmesan cheese, grated
• 1 tablespoon chopped cilantro

Filling

• 1 1/2 pound cottage cheese
• 3 cups queso fresco or Monterey Jack cheese, shredded
• 1 1/2 teaspoon mustard powder
• 2 garlic cloves, finely chopped
• pepper

1. Heat oven to 375°F. Grease a large, shallow ovenproof pan.
2. To make filling, mix all ingredients in a bowl; set aside. Heat oil in a heavy skillet. Using tongs, carefully place on tortilla at a time in hot oil. Cook 3 to 5 seconds or until softened. Quickly turn over tortilla and repeat on second side. Drain on paper towels; keep warm. Repeat with all tortillas.
3. Divide filling between warm tortillas, roll up and pack together, seam-side down, in a dish. Stir chili powder into cooked tomato sauce, pour over enchiladas and sprinkle with Parmesan cheese. Cover with foil and back 45 minutes. Remove foil and bake 15 minutes until brown. Remove from oven, sprinkle with cilantro and server hot.