Cottage Cheese Enchiladas

I was so happy to stumble across this recipe one of my Pages Documents the other day! It's a recipe Mom used to make growing up and I thought it was long gone. So now it's going up on the blog so I'll always know where to find it to share with you all.

Cottage Chili Enchiladas

4oz. can whole green chiles

12 corn tortillas

8 oz. sharp American, Jack or Cheddar

1 cup sour cream

12 oz. cream style cottage cheese

14 oz. can mild enchilada sauce

Salt, pepper

Drain chiles, remove seeds & rinse.  Cut into 12 strips.  Fry tortillas in hot oil a few seconds on each side & drain on paper towels (or warm for a few seconds in the microwave to make them more pliable).  Cut half of cheese into 12 strips.  Shred remaining cheese. Combine sour cream, cottage cheese, salt & pepper.  Spoon heaping T. of mixture on each tortilla & top each with a strip of cheese & chili.  Roll & place seam side down in 9 x 12 pan.  Combine remaining sour cream mixture & enchilada sauce.  Pour over enchiladas.  Top with shredded cheese.  Bake @ 350 degrees 20-30 mins.

Krab Chowder

Leave it to me to modify a modified soup recipe, but this is one of my favorite go-to soups and it's hearty enough to satisfy the hubby as well. You can find the original modified version  here at Taste of Home, but this is the more budget friendly version that I have come to make.

Krab Chowder 

• 3/4 cup each chopped onion, celery and carrots
• 1/4 cup butter, cubed
• 5 cups chicken broth
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 garlic powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 2/3 cup all-purpose flour
• 3 cups 2% milk, divided
• 1 lb imitation crab meat

In a large pot, cooke onion, celery and carrots in butter until tender. Stir in broth and seasonings. Add potatoes. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until potato is tender.

In a small bowl, combine flour and 1 cup of milk until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Stir in crab meat and remaining milk. Heat through but do not boil.  (Makes 3 quarts)

Meal Plan - Dec 2

Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk over Rice

Mediterranean Beef Stew with Rosemary

Slow Cooker Vegetarian Tamale Pie

Fettuccine Bolognese 

Avocado Egg Salad Wraps

Happy Cooking!