1 Cup Sour Cream
2 Cups Cottage Cheese
1 2oz Can Green Chilies, Chopped
1 Dozen Tortillas, Flour or Corn
2-3 Cups Shredded Cheese
1 Cup Heated Enchilada Sauce
Mix together sour cream, cottage cheese and chilies. Set aside. Fry tortillas in hot oil; drain. On each tortilla arrange 2 Tablespoons sour cream mixture and 1 Tablespoon cheese; roll up and place in baking pan. Cover with enchilada sauce and remainder of sour cream mixture and top with cheese.
Bake at 350 for 20 minutes
2 comments:
I am Jacob's Mom, Shelley. I love your site and just thought I would let you know that I am going to keep an eye on all these wonderful recipes!
Hope it is okay if the Walters family borrows some!
Yum yum....
Shelley Walters
Wow!! My name is Emily Knell too! I know there aren't a lot of Knells out there in this world. Was Knell your maiden name? Maybe we're related somehow!
I'm in Southern California, but my father is originally from Brooklyn & then Pittsburgh.
I have a blog site too, I'm getting it hooked up into a better site in the next few days, check it out at www.emilyknell.wordpress.com
The recipie for Funeral Potatoes makes sense since the Knell Bell plays at funerals :-)
I found your site when I received a "google alert" for emily knell smith & that took me to a Utah County record page.
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