sandwich cut into a circle
cheese cut into a circle
a round cup full of juice (pretty much a no brainer there, but I don't have many cups that will fit in the slot)
remaining four in a freezer container for a later date. Recipe:
1 lb. ground chuck
1 small onion, chopped
1 c. cream style cottage cheese (small curd)
1 (10 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can chopped green chiles (optional, I omit this)
10 6 inch flour tortillas
2 c. shredded Mexican Cheese blend
COOK ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and meat is no longer pink; drain. Return to skillet, stir in cottage cheese.
PROCESS diced tomatoes and tomato sauce in a food processor until smooth. Stir in chopped chiles if desired.
SPOON 2 to 3 tbs. ground beef mixture down the center of each tortilla; top each w/ 2 tbs. tomato mixture and 1.5 tbs. cheese. Roll up tortillas and place seam side down in lightly greased 13x9 baking dish. Pour remaining tomato mixture over top, top with remaining cheese.
BAKE enchiladas at 350 degrees for 20 minutes or until bubbly.