Recipe: Enchiladas Verdes edit

Yield: 8

edit Ingredients

1	container (24 oz) fat-free large-curd cottage cheese
1	can (14.5 oz) diced fire-roasted tomatoes with green chiles, drained
1	cup shredded low-fat taco cheese blend, divided
1	teaspoon cumin seeds
8	inch fat-free flour tortillas
½	cup prepared salsa verde

edit Preparation

Step 1	Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
Step 2	Preheat oven to 350 degrees F. Coat a 13x 9 inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend and cumin seeds in a bowl. Season with salt and pepper, if desired.
Step 3	Spoon 12 cup cheese mixture down center of 1 tortilla. roll up tortilla and place seam-down in a baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes or until enchiladas begin to crisp and brown on top.
Step 4	Spoon salsa verde over enchiladas and sprinkle with the remaining 1/2 cup shredded cheese blend. Bake 10 minutes more or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.

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edit About Enchiladas Verdes

This low-fat recipe, reduced-calorie recipe is from the March 2009 issue of "Vegetarian Times."

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Edited by: Helen Pitlick

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