Ingredients

  • 1½ cups cottage cheese
  • 1½ cups grated cheddar cheese, divided
  • ¾ cup finely chopped scallions, white and light green parts only
  • 4 leaves of kale, stems removed and finely chopped
  • Canola or grape seed oil, as needed
  • 8 (6-inch) corn tortillas
  • 1 recipe Salsa Verde, divided

Instructions

  • Preheat the oven to 375.
  • In a medium bowl, mix together the cottage cheese, half the cheddar cheese, chopped scallion and kale. Set aside.
  • Drizzle a little oil in a skillet over medium-high heat. Lightly fry a corn tortilla until malleable. Repeat with all tortillas.
  • Pour half the salsa verde into the bottom of a 9- x 13-inch shallow baking dish. Lay a tortilla in the dish, spoon about ⅓cup of filling across then fold the tortilla over the filling. Turn over, facing the seam side-down, and slide to the end of the dish. Repeat until all tortillas are filled.
  • Spread the remaining salsa verde over the enchiladas, then sprinkle with the remaining cheddar cheese.
  • Bake uncovered for 20 minutes. Serve.

Recipe by: Cook for your life

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