Enchiladas Verdes
"Found at vegetarian times again on my quest for meat free recipes. Sounds super good! Prep time includes draining time for cottage cheese."
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
8 enchiladas
- Serves:
- 8
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
- Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes. DON'T SKIP THIS STEP!
- 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.
- 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.
- 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.
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Reviews
-
This was great! I really liked using the salsa verde instead of the traditional red sauce and will definitely do that again. I was a little put off by the texture of the cottage cheese, especially mixed with the tomatoes. I wanted it a little creamier/meltier or something to meld all the ingredients together. Will experiment in the future! Made for Cookbook Tag.
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
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