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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Found at vegetarian times again on my quest for meat free recipes. Sounds super good! Prep time includes draining time for cottage cheese. Ingredients:
1 (14 1/2 ounce) can diced fire-roasted tomatoes and green chilies, drained |
1 (24 ounce) container fat-free large-curd cottage cheese |
1 cup shredded low-fat taco blend cheese, divided |
1 teaspoon cumin seed |
64 inches fat-free flour tortillas |
1/2 cup prepared salsa verde |
Directions:
1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes. DON'T SKIP THIS STEP!
2. Preheat oven to 350°F Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.
3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in 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 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.
5. Member Rating:.
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