Enchiladas Verdes

1. 1

   Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.

2. 2

   Preheat oven to 350 degrees F. Coat a 13x 9 inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend and cumin seeds in a bowl. Season with salt and pepper, if desired.

3. 3

   Spoon 12 cup cheese mixture down center of 1 tortilla. roll up tortilla and place seam-down in a baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes or until enchiladas begin to crisp and brown on top.

4. 4

   Spoon salsa verde over enchiladas and sprinkle with the remaining 1/2 cup shredded cheese blend. Bake 10 minutes more or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.

No additional tips available.