Cottage Cheese Enchiladas (Vegetarian)

• 16 ounces cottage cheese
• 1 1/2 cups extra-sharp cheddar cheese, grated
• 1/2 cup mizithra cheese, grated or 1/2 cup Cotija cheese, crumbled
• 1 small white onion, grated
• black pepper, to taste
• 1 dozen corn tortilla
• 2 cups enchilada sauce (read intro )
• 2 -3 tablespoons fresh chives, for garnish
• lime wedge

1. In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
2. Heat the enchilada sauce up in a large shallow pan.
3. In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
4. Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
5. Dredge each warmed tortilla lightly in the sauce.
6. Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
7. Pour the remaining sauce on top of the enchiladas. Cover with foil.
8. Bake for about 35 minutes or until bubbly and heated through.
9. Remove from oven and garnish with fresh chives and serve with lime wedges.
10. Prep time does not include preparing the enchilada sauce.

cottage cheese, cheddar cheese, mizithra cheese, white onion, black pepper, corn tortilla, enchilada sauce, fresh chives, lime wedge

Taken from www.food.com/recipe/cottage-cheese-enchiladas-vegetarian-295419 (may not work)