These were mediocre. My fiance & I ate 1 helping, but did not have 2nds & are not saving leftovers. The idea of using cottage cheese intrigued me, so for that reason (and the fact that I've never had enchiladas prep. this way) I'm glad I gave this a try. My fiance, a confirmed cottage cheese hater, didn't even detect it (haha!)!!! I pretty much followed annabell's direct. to the ltr., but did find it necessary to make a few ch.: a) I placed 2 (frozen) chx. breasts & a lg. carton of chx. broth in my sc @ noon; 4 hrs. later, I removed & shredded them & proceeded as direct., b) rather than mix. the meat & cheese sep., I comb. them 2gether, c) I drained my cottage cheese (I was afraid my enchiladas would be runny otherwise; in retrospect, this made no diff.), d) I added 1/4 c. chopped cilantro & 4 sm. (minced) garlic cloves (garlic sauteed w/ chx.) to my meat/cheese mix. & e) I greased my baking dish AND spread a little sauce on the bottom of it to prevent sticking. I warmed my tortillas in the micro. for 45 sec. to soften (this eliminated the need to dip in sauce/broth). I made my own sauce - Terry Ann Christensen's recipe for enchilada-style burritos, - the burritos! B/c I 1/2'd this recipe, I had leftover seasoning. Not wanting any waste, I add. it to my bag of cheese to make taco seasoned cheese! Served w/ rice & chips, this was an 'OK' meal. Tx. annabell :)
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