In which there’s not really a recipe so as much as an assembly idea.

I have leftover chili and it needs to be eaten, but another bowl of chili does not sound appealing. So I’ve mashed up a few recipes and here’s chili cheese enchiladas.

Ingredients:

leftover chili
corn tortillas
cottage cheese
grated cheddar, divided
spring onions, divided
hot sauce or salsa (I used El Pato)

Procedure:

Combine cottage cheese, grated cheddar, and spring onions in whatever ratio appeals to you.

Cover the bottom of a casserole dish with hot sauce or salsa. (You could also use chili, if you have enough; it’s to keep the tortillas from sticking.)

Heat enough corn tortillas until pliable. (I wrap them in a damp paper towel and nuke them for 30-55 seconds. They can also be heated over a gas burner or on a hot griddle.) Fill them with the cottage cheese mixture, roll, and place seam side down on top of the salsa in the casserole. Cover the enchiladas with the chili. Top with the remaining cheddar and spring onions.

Heat the enchiladas until bubbling (oven or microwave, whatever works for you).

Garnish with sour cream and serve.