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vegetarian enchiladas
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vegetarian enchiladas

corn tortillas (heated until pliable)
enchilada sauce (I use the canned variety, easy)
cottage cheese
rice (optional)
green onion
jack cheese
Mix together all ingredients except the tortillas and sauce, then spoon the filling into the tortillas, roll, put in a baking dish, then top with the sauce. Cook at about 350F about 20-30 minutes (until they're heated through, and cheese is all melted)

Recipe by: Lorianne Rosales

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