Time 55m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.
Time 1h10m Yield 6-8 servings. Number Of Ingredients 13 Steps:
In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
Time 40m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cut each tortilla into 2 or 3 pieces; set aside. Brown ground beef in a large skillet until crumbly; drain fat. Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes. Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl. In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions. NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Time 45m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Crumble and cook sausage in medium skillet until brown. Pour 1/2 can enchilada sauce into greased 9 x 13 inch baking dish. Lay 6 tortillas to cover bottom of pan. Cover with 1/2 can of sauce. Top with 1/2 of sausage and all of green chilies. Spread sour cream on top. Sprinkle with 1/3 of cheese. Add another layer of 6 enchiladas. Top with 1/2 can of sauce, rest of sausage and 1/3 of cheese. Top with remaining 6 tortillas, sauce and cheese. Cover with foil. Bake 20 minutes. Uncover and bake an additional 5 minutes until cheese is lightly browned.
