Enticing Enchiladas

1. 1

   Cook ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and is no longer pink; drain. Return to skillet; stir in cottage cheese. Set aside.

2. 2

   Process diced tomatoes and tomato sauce in a food processor until smooth, stopping to scrape down sides. Stir in chopped chiles, if desired.

3. 3

   Spoon 2 to 3 tablespoons ground beef mixture down the center of each tortilla; top each with 2 tablespoons tomato mixture and 1 1/2 tablespoons cheese. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Pour remaining tomato mixture over top; sprinkle with remaining cheese.

4. 4

   Bake enchiladas at 350u00b0 for 20 minutes or until bubbly. Garnish, if desired.

No additional tips available.