Irish-Style Enchiladas

Irish-Style Enchiladas


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We got inspired to create an Irish spin on classic enchiladas. With these traditional ingredients, you can have a delicious and unique meal for dinner tonight.

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Time needed

30-35 min cooking

Serving Size / Yield

8 servings


  • 6 flour tortillas
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbs. oil
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1 (28-oz.) can tomatoes, diced
  • 2 (15-oz.) cans kidney beans, drained
  • 1 (15-oz.) can peas, Drained
  • 2 C. cottage cheese
  • 2 C. cheddar cheese, shredded

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Preheat oven to 350 degrees. Saute onion and garlic in olive oil until tender. Add cumin and chile powder. Cook until onions are transparent. Add tomatoes, including juice from the can. Add beans and corn and heat through. In a separate bowl, mix cottage cheese with 1 C. cheddar cheese.

Pour bean mixture on bottom of 9-by-13-inch glass dish. Spread each tortilla on cottage cheese and top with bean mixture. Fold in half and lay in the pan. Repeat until pan is full. Spoon the remaining bean mixture over layered tortillas. Top with more shredded cheese. Cover foil with pan and bake for 30 to 35 minutes. Remove from oven. Let sit for a few minutes before serving.

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