Enchiladas Verdes
Description
Easy vegetarian enchiladas. Rinsing and draining cottage cheese before using it in enchiladas helps reduce the sodium while boosting the creamy texture. You can serve enchiladas with Black Bean-Avocado Salad and Mexican Rice.
If you want more robust version of enchiladas you can add cooked/shredded chicken to make non-vegetarian meal. I used whole wheat fajita size tortillas, 4% cottage cheese and reduced fat Mexican cheese mix. Yummy!
If you want more robust version of enchiladas you can add cooked/shredded chicken to make non-vegetarian meal. I used whole wheat fajita size tortillas, 4% cottage cheese and reduced fat Mexican cheese mix. Yummy!
Ingredients
1 24-oz. container large-curd cottage cheese
1 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
1 cup shredded taco cheese blend, divided
1 tsp. cumin seeds
8 8-inch flour tortillas
1/2 cup prepared salsa verde
1 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
1 cup shredded taco cheese blend, divided
1 tsp. cumin seeds
8 8-inch flour tortillas
1/2 cup prepared salsa verde
Instructions
1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
2. Preheat oven to 350F. Coat 13x19-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.
2. Preheat oven to 350F. Coat 13x19-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.
Info
Source:
Vegetarian Times, March 2009
Tags:
vegetarian
easy
Submitted by naminami on 6th Apr 2009 20:38
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