Beefy Cottage Cheese Enchiladas

About This Recipe

Lean ground beef and blended cottage cheese enchilada sauce in corn tortillas with jack cheese.

Ingredients

• 1 pound Extra Lean Ground Beef
• 1 packet Taco Seasoning
• 1 cup (240g) Low Fat Cottage Cheese
• 1 ½ cups (360g) Red Enchilada Sauce
• 10 Corn Tortillas
• 6 oz Shredded Pepper Jack or Colby Jack Cheese

Instructions

1. Preheat your oven to 425ºF and line a half sheet pan with parchment paper.
2. Blend the cottage cheese, ¾ cup (180g) of the enchilada sauce, and ¼ cup (28g) of the pepper jack together until smooth. Set aside.
3. Cook the ground beef before adding the taco seasoning. Stir to combine and turn off the heat. Add the blended sauce and stir everything together.
4. Wrap the tortillas in a damp paper towel and microwave for 30 seconds or heat in a pan until pliable.
5. Top each tortilla with ⅓ cup (about 75g) of the beef mixture and tightly roll to seal. Place on the sheet pan, sealed side down, in 5 sets of 2 on the sheet pan. Press each set tightly together so there's no space between.
6. Top each set of 2 with the remaining enchilada sauce, about 2 generous tablespoons each. Spread the sauce around evenly to fully coat the tortillas on the tops and sides.
7. Sprinkle the remaining shredded cheese on top.
8. Bake for 10-12 minutes until the cheese is melted and the tortillas are browning aroudn the edges.