Chili Cheese Enchiladas

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  10 tortilla or 240g

• Cheddar cheese

  2 cup, melted or 488g

• Jalapenos

  Jalapeno, canned, solids and liquids

  10 pepper or 220g

• Chili with beans

  Canned

  1 cup or 256g

• Sauce, enchilada, red, mild, ready to serve

  ¼ cup or 56g

• Cottage Cheese, 100% Lactose Free, 4% Milkfat Min

  Lactaid

  ¼ cup or 57g

Directions

1. Preheat the oven to 350 degrees. Pour the enchilada sauce into the bottom of an 8x8 baking dish.
2. Heat the chili and cream cheese together and stir to combine. When the chili is hot and the cream cheese is melted, remove from the heat.
3. Heat the tortillas on the stove top or in the microwave until soft and pliable. Place the tortillas on a clean surface and place the 1 1/2 cups of cheese evenly divided down the center of each tortilla. Roll up and place seam side down in the baking dish.
4. Top with the chili, sprinkle on the remaining cheese, and jalapenos. Bake for 20 minutes or until the cheese is melted.
5. Recipe by: Karly Campbell (source: https://www.bunsinmyoven.com/chili-cheese-enchiladas-2/#wprm-recipe-container-28037)

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