Cottage Cheese Enchiladas

• 8 corn tortillas
• 1 cup fat-free cottage cheese
• 1/2 cup fat-free sour cream
• 2 tablespoons chopped Italian parsley
• 2 tablespoons minced scallions
• 1/2 teaspoon half salt, half salt-substitute mixture
• 2 chiles chipotles, canned, rinsed and dried, cored and seeded
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 cup tomato sauce
• 1 chicken bouillon cube or 1 teaspoon consomme granules
• 1 cup fat-free yogurt
• Few sprigs fresh parsley
• 4 onion rings, raw

1. Wrap the tortillas in a damp cloth; microwave on high for 1 minute 20 seconds.
2. In small bowl, combine cottage cheese with sour cream, parsley, scallions, and salt; mix well; put 1 tablespoon cottage cheese mixture in each tortilla; fold over.
3. Arrange enchiladas on serving platter.
4. Puree chiles chipotles with 1/2 cup water in blender.
5. Dissolve cornstarch in pureed chiles.
6. Transfer puree to medium saucepan and simmer over low heat; stir constantly; add tomato sauce and bouillon.
7. When mixture begins to thicken add yogurt gradually.
8. Continue stirring until thoroughly blended.
9. Pour heated sauce over enchiladas.
10. Decorate with a sprig of parsley and onion ring.

corn tortillas, cottage cheese, sour cream, italian parsley, scallions, salt, chipotles, water, cornstarch, tomato sauce, chicken, yogurt, parsley, onion

Taken from www.cookstr.com/recipes/cottage-cheese-enchiladas (may not work)