Cottage Cheese Enchiladas with Cilantro Pesto – Azteca – Mexican Food Products Online Store

Ingredients

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• CILANTRO PESTO:
• 2 Cups of Cilantro. Chopped
• 1/2 Cups Onion. Chopped
• 4 Tablespoons of Slivered Almonds
• 2 Teaspoons Garlic. Minced.
• 1 Cup Olive Oil
• 1 tsp Apple Cider Vinegar
• RED SALSA:
• 1 1/2 Tomatoes. Chopped
• 1/4 Cup Onion. Chopped
• 1 Garlic Clove
• 1/4 Cup Tomato Puree
• 1/2 Teaspoon Chicken Stock Powder or salt.
• ENCHILADAS:
• 12 Corn Tortillas
• 2 Cups Chunky Cottage Cheese
• 1 Cup Cooked Spinach. Chopped
• Sliced serrano chillies for topping