Enchiladas Verdes
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:10pm

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 inches fat-free flour tortillas
1/2 cup prepared salsa verde

Preparation

1 Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes. 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. 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. 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.

About


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