Ingredients
For enchilada sauce:
1 cup water
6 oz. salsa
1 6oz. can tomato paste
2 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
pinch of salt
3 tablespoons sour cream
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For enchilada filling:
32 oz. low-fat cottage cheese
1 cup shredded cheese
4 oz. pickled jalepenos, finely chopped
6 burrito-size flour tortillas
Preparation
Preheat oven to 325.
For filling: Place cottage cheese in a fine mesh strainer and rinse with cold water. Drain well. This will leave you with nice, dry curds. In a large bowl combine dry curds with shredded cheese and jalepenos. Stir well. Set aside.
For sauce: Combine all ingredients except sour cream in small saucepan. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and stir in sour cream.
While sauce is simmering assemble enchiladas by placing 1/6 of the cottage cheese mixture on the lower one-third of a tortilla. Fold in the sides and roll up like a burrito.
When the sauce is ready, pour 1/3 of it into the bottom of an oven-proof pan. Place the assembled enchiladas on top of the sauce. Pour the rest of the sauce over the top of the enchiladas. Bake in over for 25-30 minutes or until the sauce is bubbling.
