ONLINE EXTRA — CHEESE ENCHILADAS: Cottage Cheese Enchiladas . . . Vegetable Cheese Enchiladas . . . Sour Cream and Cheese Enc hiladas, etc.

Cottage Cheese Enchiladas

1 4 ounce can green chilies

12 flour tortillas

1 cup sour cream

½ teaspoon salt

Pepper

½ pound American or Longhorn cheese

15-ounce can enchilada sauce

1½ cups cottage cheese

Drain chilies, cut into 12 strips. Warm tortillas in oven. Combine sour cream, cottage cheese, salt and pepper. Reserve ½ cup of mixture. Spoon remaining mixture in center of each tortilla. Add a strip of chili and a strip of cheese on each. Roll up and place seam side down in greased baking dish.

Combine reserved ½ cup mixture and enchilada sauce together and pour over top. Bake at 350 degrees for 30 minutes. Garnish with grated cheese, chopped onion, black olives and shredded lettuce.

Vegetable Cheese Enchiladas

½ cup chopped carrots

½ cup chopped onion

1 cup diced mushrooms

½ cup chopped zucchini

1 tablespoon butter

1 1.62-ounce package enchilada sauce mix

1 18-ounce can tomato sauce

1½ cups water

8 corn tortillas

8 ounces Jack cheese, sliced

¼ cup Parmesan cheese

4 ounces shredded Cheddar cheese

Place vegetables and butter in a glass casserole. Microwave on high 2 to 3 minutes, stirring every minute; set aside.

Combine enchilada mix, tomato sauce and water in 1½-quart glass bowl. Microwave on high 3 to 4 minutes until boiling. Spoon ½ sauce into 2-quart dish, dip tortillas in sauce. Place 1 ounce Jack cheese and 2 tablespoons vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8 to 10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes.

Sour Cream and Cheese Enchiladas

1 pint sour cream

12 ounces shredded Jack cheese

4-ounce can diced green chilis

1 cup sliced black olives

8 8-inch flour tortillas

10- to 12-ounce can enchilada sauce

2 cups shredded Cheddar cheese

Mix first 4 ingredients in a large bowl. Spread ½ cup of mixture in a line on each tortilla and roll up. Place in an 8-by-12-inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about 30 minutes until hot and bubbly.

Spinach and Cheese Enchiladas

1 tablespoon olive oil

1 large onion, finely chopped

10 ounces frozen chopped spinach, thawed & drained

8 corn tortillas

1 10-ounce can mild enchilada sauce

1 cup cottage cheese

1 cup shredded Cheddar cheese

2 egg whites

½ teaspoon salt

Shredded Cheddar cheese and chopped chives, for topping (optional)

Preheat oven to 450 degrees. Heat oil in medium-size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture is dry. Set aside.

Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas. Pour enchilada sauce into 11-by-7-by-2-inch baking dish. Set aside.

Combine cottage cheese, Cheddar, egg white and salt in medium bowl. Stir in spinach mixture. One at a time, remove warm tortillas from foil packet. Spread ¼ cup cottage cheese mixture in center. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and cheese mixture. Cover tightly with aluminum foil.

Chile and Cheese Enchiladas

1½ cup each sour cream and sm. curd cottage cheese

1 1-ounce envelop instant onion soup

1 cup finely chopped green onion

Salad oil

12 corn tortillas

About 1 large can (7 ounces) green chiles, seeded and cut in 12 thick strips

1 pound Jack cheese, shredded

1 10-ounce can enchilada sauce

In a bowl, combine sour cream, cottage cheese, onion soup and green onions; set aside.

In a frying pan, heat about ¼ inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain.

Spoon about ¼ cup of the sour cream mixture down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chilies and use a thinner strip.) Roll up and place side by side, seam down, in 9-by-13-inch baking pan.

Spoon remaining cream mix evenly over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 minutes until bubbly. Let stand 5 to 10 minutes.

Yield: Serves 6.

Three-Cheese Enchiladas

1½ cup (6 ounces) Monterey Jack cheese, shredded

1½ cup (6 ounces) Cheddar cheese, shredded

1 3-ounce package cream cheese, softened

1 cup picante sauce

1 red or green pepper, diced

½ cup sliced green onions

1 teaspoon crushed cumin

1 package 8-inch tortillas

Shredded lettuce

Chopped tomato

Sliced black olives

Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, ¼ cup picante sauce, pepper, onions and cumin; mix well. Spoon ¼ cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13-by-9-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake 350 degrees 20 minutes. Top with lettuce, tomato and olives.

Cream Cheese Enchiladas

1 onion, chopped

1 green pepper, chopped

1 can sliced olives

1 pound mushrooms

1 small can diced chilies

1 8-ounce container cream cheese

12 corn tortillas

1 pound cheese, grated

2 small cans enchilada sauce

Saute onion, green pepper, olives, mushrooms and chilies together. Add cream cheese. Put mixture in shell (saute tortillas to soften) and top with cheese. Roll up, put in pan, cover with sauce and cheese. Bake at 350 degrees for 20 minutes.

Yield: Serves 4 to 6.

Squash and Cheese Enchiladas

3 pound yellow or zucchini squash

1 medium onion, chopped

Salt to taste

Pepper to taste

1 pound jalapeno flavored processed cheese

16 corn tortillas

½ cup low-fat milk

1 can cream of mushroom sauce

1 can tomato sauce

1 cup grated Cheddar cheese

Cook squash until tender. Mash and drain. Add onion and seasonings. Cut cheese into 16 rectangular spears.

Soften tortillas in microwave. Place about 2 tablespoons squash mixture and 1 cheese spear in each tortilla. Roll up and place in a large rectangular casserole dish that has been coated with vegetable cooking spray.

Combine milk, soup and taco sauce; pour over enchiladas. Top with grated cheese. Cover dish with foil and bake at 350 degrees for 15 minutes.

Enchiladas de Queso

4 2/3 cup salsa

16 ounces cheese such as Cheddar or a combination of Cheddar and Monterey Jack, shredded

½ cup vegetable oil

12 corn tortillas

2 small onions, chopped

8 green onions, chopped

Heat salsa in a medium saucepan. Reserve about a third of the cheese for topping enchiladas. Heat oil in a medium skillet. With tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels. Immediately dip tortilla in hot enchilada sauce; remove at once. Do not soak tortilla or it may tear.

Place tortilla on a plate and arrange some of the cheese in a strip just below the center. Sprinkle cheese with chopped onion. Roll up tightly and place seam-side down in an 8-inch square or shallow, medium baking dish.

Preheat oven to 350 degrees. When all enchiladas are prepared, cover with remaining sauce. Sprinkle with reserved cheese. Bake 15 to 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with green onions and serve at once.

Yield: 12 enchiladas.

Cheese-Onion Enchiladas

1½ pounds. lean ground beef

1 to 2 tablespoons oil

3 tablespoons fresh chili powder

½ teaspoon salt

½ teaspoon pepper

½ teaspoon ground cumin

1 clove garlic, crushed

1½ cup water

2 tablespoons masa harina

8 to 10 corn tortillas

1 onion, chopped

1 pound mild Cheddar cheese, grated

Brown meat in oil. Add chili powder and spices. Mix masa harina with water and add to meat. Cook about 20 minutes.

Soften tortillas in hot oil. Dip tortillas in meat sauce and fill them with cheese and onion. Roll up and place in a 9-by-13-inch baking dish, seam side down. Pour remaining meat sauce over top. Sprinkle some cheese over top. Bake at 325 degrees for 25 to 30 minutes until bubbly.

Yield: Serves 8 to 10.

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