Friday, January 25, 2013


What's Cookin'?

I was going to call this post "Freezer Divin' Enchiladas" but I didn't just freezer dive... I also cupboard-dived and fridge-dived to dig around and see what we had that I could use.  I finally settled on just plain "Enchiladas" for my title!

Seriously, this is not so much of a recommended recipe as it is a model of what you can do with what you have.  Be inspired by what you have!


3 C pre-cooked rice (trust me, you don't want to know about that fiasco!)
1-1/2 C pre-cooked shredded chicken
1-1/2 C cottage cheese (seriously?  yes, that's what I had!)
1/4 C shredded cheddar cheese (to sprinkle on top - all I had left)
Spices of your choice (cumin will give it a Mexican/Tex-Mex flavor)(I made sure to include garlic and onion powder since I didn't use any of those actual veggies in the mix)
Any veggie leftovers?  Include those as well :).
8 big homemade tortillas and 3 small Wal-Mart store-bought tortillas (those 3 are for dh!)


Optional:  Heat a bit of oil in a stainless steel pan (or cast iron or cast enamel) and quickly dip and flip each tortilla in it to make them more pliable but not crusty.

Mix the green sauce and cottage cheese together in a small bowl.  Reserve half of that to put on the top at the end.  

Mix the other half of sauce/cottage cheese with rice and chicken and spices (and any leftover cooked veggies).  Scoop the mixture into your tortillas and roll them.  Put them seam-side down in a greased glass baking dish.  Top it off with the rest of the sauce and sprinkle cheddar cheese over it.  Bake covered for 20 minutes and 10 uncovered.

Serve with homemade beans and garnish with sour cream... or more cottage cheese??

[Update: several children told me several times how good this was and that they want to have it again!  Also, I was a little stingy with the filling and have enough filling left over in the freezer for a lunch of enchiladas.]

This recipe/method is part of Fat Tuesday and Real Food Wednesday.

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