Don’t Expect To Have Any Leftovers When You Make These!
If there’s one thing I enjoy about cooking, it’s that no matter how many recipes I’ve tried, I always run into new and even more delicious versions. I’ve made enchiladas a gazillion times (my whole family is crazy about them, so we basically have them once a week…) There was this one recipe I had for years and I was pretty sure it was the most amazing one on the planet – until I ran into this one.
I’m telling you, I have never seen my kids gobble up a meal so fast! They ran for seconds before they’re plate was even empty, and they kept talking about this meal for two days! I’m pretty sure they’re going to want us to have these twice a week from now on…
The best part is, the cottage cheese makes enchiladas a little leaner, and if you choose low fat options instead of your regular sour cream and Monterey Jack cheese, this is basically diet food. Or at least I like to convince myself it is!
I have to warn you, though – no matter how lean these enchiladas are, it doesn’t help because you’re going to devour twice as much! These are just too darn irresistible!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can substitute plain non-fat yogurt for the sour cream.
