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Red Enchiladas
with Cottage Cheese

This dish is magical for its lightness, freshness, flavor and hotness. If you thought that the enchiladas were out of reach of any low calorie diet, these enchiladas come to prove otherwise since it is possible to enjoy of some light enchiladas , thanks to the cottage cheese.

In this recipe the cottage cheese is
accompanied with more ingredients to give it more flavor, then it is wrapped in tortillas and they are covered with a sensational red salsa. At the end the enchiladas are garnished with many ingredients that you won’t be able to resist.

– There are Mexicans that doubt if the combination of cottage cheese with
salsa and tortillas; is adequate. And this is quite valid because the Mexicans tend to associate the cottage cheese with fruit since that´s how it is commonly served at the restaurants.

Well, the reality is that this combination of cottage cheese and more ingredients is fantastic – there’s nothing to fear. The combination of flavors is exact, is precise, is a delight. Try it you won’t regret it!

You can put to this main course more flavor and more
color accompanying it with some refried beans , a guacamole or a mixed salad.

About the Recipe

  • To make these enchiladas there is a lot of work to make but everything is explained in detail so you won’t have problems.
  • If you want some spicy enchiladas you can add in the ingredients 1 arbol pepper and use it in the salsa preparation.
  • Would you like to prepare your own corn tortillas for the enchiladas?
  • It is very important to use vegetable oil in the preparation because it is the most adequate to fry tortillas.
  • The total preparation time is of .
  • Recipe for 10 Enchiladas.


  • 1.1 lbs of Cottage Cheese
  • 10 Corn Tortillas (7 oz)
  • 4 Guajillo Peppers (1.4 oz)
  • 2 Ancho Peppers (.7 oz)
  • 2 Tomatoes (14.1 oz)
  • 1/4 of a Lettuce (3.4 oz)
  • 1/2 Onion (2.4 oz)
  • 1 Garlic clove (.1 oz)
  • 5 Coriander sprigs (1.7 oz)
  • 1/2 cup of Mexican Cream (4.2 fl oz)
  • 1 cup of Vegetable Oil (8.4 fl oz)
  • 1 tablespoon of Olive Oil
  • Pepper to taste
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender
  • 1 Bowl
  • 1 Large Plate
  • 1 Chopping Board
  • 1 Tongs
  • 1 Kitchen Spoon
  • 1 Mixing Spatula
  • 1 Knife
  • 4 Paper Towels

  • Directions

    Prepare the Red Salsa

    1. Remove the seeds of 2 ancho peppers and 4 guajillo peppers.
    2. Put in a saucepan:
    • The 2 Ancho Peppers with the ones you worked.
    • The 4 Guajillo Peppers with the ones you worked.
    • 2 Tomatoes.
    • The enough Water to cover all the ingredients.

    1. Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the chilies soften.
    2. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies and the tomatoes that were cooked.
    3. Also add in the blender:
    • 1/4 of an Onion (1.7 oz).
    • 1 Garlic clove.
    • Pepper to taste.

    1. Blend very well the ingredients, then reserve.

    Cook the Red Salsa

    1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
    2. Pour in the saucepan:
    • The Red Salsa that was blended.
    • 1/4 tablespoon of Salt.

    1. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
    2. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little and acquires a more intense red color; stir occasionally. Then set aside.

    Fry the Tortillas

    1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
    2. Heat the frying pan oil over high heat.
    3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

    Don’t fry the tortilla for a long time because it will become tostada and it will no longer be useful

    1. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
    2. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

    All this procedure is done so the tortillas have more flavor.

    Perform some Activities

    1. Cut 1/4 of a lettuce into strips, then reserve.
    2. Finely chop 1/4 of an onion (1.7 oz) and 5 coriander sprigs; then set aside.
    3. Put in a bowl:
    • The Coriander that was minced.
    • 1.1 lbs of Cottage Cheese.
    • Pepper to taste.
    • 1/4 tablespoon of Salt.

    1. Mix very well the bowl ingredients with a mixing spatula, then reserve.

    Make the Red Enchiladas

    1. Heat over medium heat the red salsa that was cooked for about 2 minutes, until it is very hot.
    2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the red salsa that was heated.
    3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the cottage cheese that was prepared.
    4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
    5. Repeat the same procedure with the other 9 tortillas that were fried. Upon completion if there is red salsa remaining pour it over the enchiladas.
    6. Add over the red enchiladas with cottage cheese the following ingredients:
    • 1/2 cup of Mexican Cream.
    • The Onion that was minced.
    • The Lettuce strips that were cut.

    Enjoy your Enchiladas

    Red Enchiladas with Cottage Cheese

    Suggestion: These enchiladas can also be garnished with avocado , which gives a very good flavor and an interesting color contrast.

    Variation: Try the enchiladas with a different color: green enchiladas with cottage cheese.

    Did you like the Enchiladas?

    Other Mexican Recipes that you will Like

    Corn Soup
    Mexican Style Eggs
    Tacos of Chorizo with Potatoes
    Shrimp Brochette with Achiote
    Huitlacoche Quesadilla

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    Here are the arbol peppers that are used to give hotness to the enchiladas.

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