Cheese & Corn Tortillas

This is enchilada night without the work. A quick cottage-cheese filling mixed with corn, shredded cheddar, scallions, and cilantro gets rolled into flour tortillas, topped with jarred salsa and more cheese, and baked until bubbly. The whole thing assembles in 10 minutes and bakes hands-off while you handle a side.

Cottage cheese is the sneaky ingredient. It bakes into a creamy, slightly tangy filling that behaves like queso fresco once it’s hot. Combined with sharp cheddar, the result is layered: creamy, salty, and stretchy all in one bite.

Use flour tortillas, not corn (despite the name). Corn tortillas need to be warmed or fried to stay pliable; flour tortillas roll cold and hold up through baking.

This is quick weeknight vegetarian food that doesn’t feel like a compromise. Serve with a simple green salad and sliced avocado.

Kitchen Tips

• Drain the cottage cheese briefly in a sieve if it’s very wet, to prevent soggy filling.
• Roll tortillas seam-side down so they don’t pop open during baking.
• Warm tortillas briefly in the microwave if they feel stiff; cracking is the main enemy.
• Use small-curd cottage cheese; large curd looks lumpy in the filling.

Variations

• Use pepper jack instead of cheddar for built-in spice.
• Add cooked black beans or shredded chicken to the filling for a heartier version.
• Swap green salsa (salsa verde) for red for a different flavor direction.