Enchiladas Verdes
- 1 (14 1/2 ounce) candiced fire-roasted tomatoes and green chilies, drained
- 1 (24 ounce) containerfat-free large-curd cottage cheese
- 1 cup shredded low-fat taco blend cheese, divided
- 1 teaspoon cumin seed
- 64 inches fat-free flour tortillas
- 12 cup prepared salsa verde
- Place cottage cheese in strainer or colander and rinse with cold water.
- Drain 30 minutes.
- DON'T SKIP THIS STEP!
- Preheat oven to 350F 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.
- Member Rating:.
tomatoes, cottage cheese, cheese, cumin, flour tortillas, verde
Taken from www.food.com/recipe/enchiladas-verdes-404294 (may not work)