Enchiladas

Well friends do you want a recipe that you HAVE to try!? First off let me say that I found this recipe through my lovely mother in law. I was over at her house one night and she made the tastiest enchiladas I have ever had! I had to get the recipe from her. When I asked she said she had just thrown some ingredients together but she was nice enough to find a recipe on line that was similar to the one she had made. Zac and I made it last week and we are so excited to add another recipe to the list! We both love Mexican food!

Alright so here are the ingredients:
- 8 inch flour tortillas ( the recipe called for corn) 
- 1 C. cheese (shredded mexican)
- 1/2 C. cottage cheese
- 3/4 C. chopped white onion
- 1/2 C. ricotta cheese
- 19. Oz. enchilada sauce
- 2 T. green chilis (diced)
- 3 T. black olives


So here are some of the changes that I made. I did not use any black olives but I added chicken. I also didn't think that there was enough cheese so I used all the ricotta cheese in the container as well as all the cottage cheese. This made about 6 enchiladas.

Here is the easy part. Heat the oven to 350 degrees. In a large bowl combine all ingredients  except for the enchilada sauce and 1/2 cup of the shredded cheese. Spray large casserole dish with pam, fill your tortillas with the mixture in the bowl and then roll tortillas and place them in the dish with the seam facing down. Now you can take your enchilada sauce and pour it over your enchiladas. Cook enchiladas for 15 minutes, remove from oven and sprinkle additional shredded cheese on top then let cook for 10 more minutes.