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Prepare the sauce: In a medium saucepan, heat olive oil over medium heat. Add chili powder, cumin, garlic powder, and onion powder. Stir until fragrant. Add the tomato sauce, water, and salt, and bring to a simmer. Reduce heat and cook for 10 minutes.
Fry the tortillas: Heat olive oil in a pan and lightly fry the tortillas for about 30 seconds per side to soften them. Drain excess oil on a paper towel.
Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a bit of enchilada sauce in the bottom of a baking dish. Place a tortilla on a plate, spread a little cheese and cottage cheese mixture in the center, then roll up the tortilla. Place seam side down in the baking dish. Repeat for all tortillas.
Top and bake: Pour the remaining sauce over the rolled-up tortillas and sprinkle with the shredded cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
Serve: Garnish with fresh cilantro or parsley. Serve hot
Enjoy
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