Mom's Cheese Enchiladas

When Andy and I moved to Maryland, Mom sent me a roasting pan like hers and a bunch of recipes. I'll never forget the first roast beef I made, and how anxious I was to get home from church and take it out of the oven. Later I made my first Thanksgiving turkey in that same little apartment in Laurel (pictured here).

Here is Mom's recipe for cheese enchiladas. I made it recently and, to my surprise, it was a huge hit with Andy, Sophie and David. (At our house you can't please ALL of the people ALL of the time--unless you serve poundcake.)

Mom's Cheese Enchiladas

(My additions to the original recipe are in italics.)

Filling:

1 lb. cottage cheese

1 small can chopped olives

1 small can chopped chilies (I used mild)

10 small corn tortillas - cook in oil to soften or wrap 6 at a time in a damp paper towel and heat in the microwave for about a minute.

Sauce:

1-12 oz can enchilada sauce plus 1-12 oz can tomato sauce or 20 oz. can mild enchilada sauce

Topping:

1 Cup shredded cheddar cheese or colby-jack cheese

Preheat oven to 350. Spray each side of a warmed tortilla with cooking spray. Put about 2 tablespoons of cottage cheese mixture into the prepared tortilla and roll up. Secure with a toothpick before placing in a greased 9 X 12 casserole dish. Repeat with each tortilla. Cover enchiladas with sauce and top with 1 cup shredded cheddar cheese or colby-jack cheese. Bake at 350 for 15-20 minutes or until cooked through and bubbly. Serve with sour cream and chopped lettuce and tomatoes.